Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part B
The comparative physical appearances of different food products made from different composition of quinoa and ragi flour


Author(s): Parul Yadav and Dr. Priyanka Suryavanshi

Abstract: As the gluten free flour the ragi and quinoa supplements were flourish the market as they were in more demand by the buyers. So a lot of food products were made which were evaluated on the basis of various texture colour and flavor parameters to look good and taste good also.

Pages: 112-117 | Views: 321 | Downloads: 147

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How to cite this article:
Parul Yadav, Dr. Priyanka Suryavanshi. The comparative physical appearances of different food products made from different composition of quinoa and ragi flour. J Curr Res Food Sci 2021;2(2):112-117.
Journal of Current Research in Food Science