Open AccessPhysico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates
Author(s) -
Aabida Jabeen,
Shamsedin Mahdi Hassan,
Lubna Masoodi,
Nusrat Ajaz,
Aasima Rafiq
Publication year - 2017
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000713
Subject(s) - food science , composition (language) , chemical composition , microbiology and biotechnology , chemistry , mathematics , agronomy , biology , organic chemistry , philosophy , linguistics