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Article Title
Effect of Pomegranate (Punica granatum) and Mosambi (Citrus limetta) Peel Powder Fortification on Cooking and Hydration Properties of Noodles
Authored by
D. Sravanthi
Department of Foods and Nutrition, PG&RC, PJTAU, Rajendranagar, Hyderabad – 500030, India.
T. Kamalaja
Department of Foods and Nutrition, PG&RC, PJTAU, Rajendranagar, Hyderabad – 500030, India.
T. Supraja
Department of Foods and Nutrition, College of Community Science, PJTAU, Rajendranagar, Hyderabad – 500030, India.
CH. Shilpa Chakra
Centre for Nano Science & JNTUH Institute of Science and Technology, JNTUH, Kukatpally, Hyderabad – 500085, India.
A. Dhandapani
ICAR-NAARM, Rajendranagar, Hyderabad – 30, India.