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INFLUENCE OF ADDITIVES ON FUNCTIONAL AND NUTRITIONAL QUALITY CHARACTERISTICS OF BLACK GRAM FLOUR INCORPORATED PASTA |
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| Authors: | S. MADHUMITHA P. PRABHASANKAR |
| Affiliation: | Flour Milling Baking and Confectionery Technology Department, Central Food Technological Research Institute (CSIR), Mysore, 570 020, India |
| Abstract: | |
| Keywords: | Additives black gram flour pasta physicochemical characteristics rheology sensory characteristics |