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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
Open Access
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
Priti Acharya
Priti Acharya
,
Sunita Karki
Sunita Karki
,
Kishor Rai
Kishor Rai
and
Adit Sangroula
Adit Sangroula
| Jan 11, 2024
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
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Published Online:
Jan 11, 2024
Page range:
253 - 260
Received:
Oct 15, 2023
Accepted:
Nov 30, 2023
DOI:
https://doi.org/10.2478/aucft-2023-0021
Keywords
Anti-nutrient
,
Composite flour
,
Extrusion
,
Roasting
© 2023 Priti Acharya et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Priti Acharya
Department of Food Technology, Nilgiri College, Tribhuvan University
Itahari, Nepal
Sunita Karki
Department of Food Technology, Nilgiri College, Tribhuvan University
Itahari, Nepal
Kishor Rai
Mahendra Multiple Campus Tribhuvan University
Dharan, Nepal
Adit Sangroula
Central Department of Food Technology, Tribhuvan University
Dharan, Nepal