Lactic Acid Bacteria (LAB) are widely recognized as beneficial microorganisms that play a crucial role in the production of various fermented foods. They contribute to improving food flavor and inhibiting the growth of pathogenic and spoilage microorganisms in these products. Thi...
Open access
Research Article10.9734/acri/2025/v25i81394
Extrusion is a unique method for preparing pasta, which is generally produced from refined wheat flour. However, preparation of pasta from black bean and millets are not prevalent. Millets and Black bean contain good source of protein and fibre. The present study was undertaken t...
Open access
Research Article10.9734/cjast/2023/v42i474325
The aim of this study is to develop a functional pasta by partial substitution of refined wheat flour with corn flour and jackfruit seed flour. The impact of replacing refined wheat flour with jackfruit seed flour on the functional properties of pasta was examined. RWF: CF: JFSF...
Open access
Research Article10.9734/acri/2025/v25i81453