Open Access

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


Cite

Priti Acharya
Department of Food Technology, Nilgiri College, Tribhuvan UniversityItahari, Nepal
Sunita Karki
Department of Food Technology, Nilgiri College, Tribhuvan UniversityItahari, Nepal
Kishor Rai
Mahendra Multiple Campus Tribhuvan UniversityDharan, Nepal
Adit Sangroula
Central Department of Food Technology, Tribhuvan UniversityDharan, Nepal
eISSN:
2344-150X
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, other, Food Science and Technology