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Article Title
Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique
Authored by
Yelisha
Department of Food Science & Technology, JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.
Shashi Gour
JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.
Vinay Prakash Sahu
Department of Extension Education, JNKVV College of Agriculture, Jabalpur, Madhya Pradesh, India.