Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder
The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production at a laboratory scale was investigated to determine their suitability in functional pasta production....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2024-09-01
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| Series: | Food Physics |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S295006992400001X |
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