Open AccessPhysical, sensory and nutritional quality of anthocyanins rich pasta prepared using biofortified purple wheat
Author(s) -
Jyoti Verma,
Varsha Rani,
Veenu Sangwan,
Karnika Karnika
Publication year - 2022
Publication title -
annals of phytomedicine an international journal
Language(s) - English
Resource type - Journals
eISSN - 2393-9885
pISSN - 2278-9839
DOI - 10.54085/ap.2022.11.1.8
Subject(s) - food science , biofortification , sensory system , chemistry , microbiology and biotechnology , biology , micronutrient , organic chemistry , neuroscience
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