Assessment of Microbial and Physicochemical Properties of Pasta Prepared Using Buckwheat, Chickpea Flour
Puja Nayyar & Imdadul Hoque Mondal · European Journal of Nutrition & Food Safety · 2024
Pasta is a sustainable product that improves the nutritional quality of food pyramids. The present study focused on innovative approaches for pasta preparation, with a particular emphasis on the utilization of alternative ingredients and different packaging materials. The pasta u...
Open access
Research Article
10.9734/ejnfs/2024/v16i41415