Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Chikpea, Pigeon Pea and Green Gram
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Tablet Formulation from Native and Physically Modified (Heat Moisture Treatment and Annealing) Sorghum and Corn Starches: Their Characterization and Evaluation
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Comparative Study of Grain, Flour and Starch Properties of Legumes From Different Botanical Sources Namely Black Gram, Field Pea and Lentil
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Formulation and Quality Evaluation of Foxtail Millet and Proso Millet Dairy-Free Kulfi
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Modification of Kodo Millet Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties
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Modification of Barnyard Starch by Heat Moisture Treatment and Microwave Heating: Physiochemical, Morphological and Tablet Making Properties
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Extraction, Characterization and Utilization of Osa-Modified Corn Starch for Formulation of Oil-Substituted Mayonnaise
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Formulation and Quality Evaluation of Noodles Made by Blend of Mealworm Leave Flour (Tenebrio Molitor L.) and Refind Wheat Flour
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Formulation and Quality Evaluation of Noodles Made by Blend of Black Soldier Fly Larvae (Hermetia Illucens) and Refind Wheat Flour
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Effect of Incorporations of Different Proportions of Dragon Fruit Peel Powder in Oats and Chickpea Flour: Study of Functional, Antioxidant and Biscuit Making Properties
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