Formulation, quality evaluation and storage stability of protein rich Fryums from CO 1 and HQPM 7 maize flour
Abstract The growing demand for plant-based high protein foods is driving new product development research. Maize usually used for the preparation of popcorn a popular snack food which is in demand even today. However this snack food is not a complete protein food owing to the inherent nature of mai...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer
2025-10-01
|
| سلاسل: | Discover Food |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://doi.org/10.1007/s44187-025-00633-x |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|