Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta
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DOI: https://doi.org/10.4038/tare.v27i3.5713 | Journal eISSN: 1391-3646
Language: English
Page range: 171 - 181
Published on: Sep 30, 2024
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
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© 2024 G. S. N. Fernando, A. P. H. I. Abeysuriya, H. A. Dilrukshi, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons Attribution 4.0 License.