Evaluation of gluten-free noodles fortified by Spirulina algae
YM Riyad, MMM Naeem, S Slama - Egyptian Journal of Nutrition, 2020 - journals.ekb.eg
Spirulina is a unique algae. It is very rich in nutrients. Therefore, gluten-free noodles made
from potato flour was fortified to raise its nutritional value by adding 5, 10 and 15% spirulina …
from potato flour was fortified to raise its nutritional value by adding 5, 10 and 15% spirulina …
[PDF][PDF] Development of microwave baked potato chips using tomato flavour
The present investigation is to study the development of microwave baked potato chips
using tomato flavour. Response surface methodology was used to investigate the optimum …
using tomato flavour. Response surface methodology was used to investigate the optimum …
[PDF][PDF] Design, Development and Testing of Hot Air Pneumatic Heating Machine for Roasting of Cereals
M Daheriya - 2022 - krishikosh.egranth.ac.in
Ready-to-eat breakfast cereals comes to the group of foods that are naturally stable and
have a long shelf life. Advanced technologies for processed food products have increased …
have a long shelf life. Advanced technologies for processed food products have increased …
[CITATION][C] Performance of hot air puffing system for corn
M Dahiwale, PS Champawat, SK Jain - … Journal of Current Microbiology and Applied …, 2018
[CITATION][C] Studies on the production of microwave baked potato chips
PND YADAV - 2014 - MSc. thesis of Agricultural …