In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour

Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Rajan Sharma, B.N. Dar, Savita Sharma, Baljit Singh
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research