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Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend Cover

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Open Access
|Jan 2024

References

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DOI: https://doi.org/10.2478/aucft-2023-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 253 - 260
Submitted on: Oct 15, 2023
Accepted on: Nov 30, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2024 Priti Acharya, Sunita Karki, Kishor Rai, Adit Sangroula, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.