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Journal ArticleOPEN ACCESS

Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates

  • A J
  • S H
  • L M
  • et al.
Journal of Food Processing & Technology (2017) 09(01)
DOI: 10.4172/2157-7110.1000713
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Abstract

… It has superior nutritional qualities due to presence of beta-glucan (an anticholesterol substance), acetylcholine (a … β-carotene present in pumpkin is converted to vitamin A in the body and plays a crucial role in the prevention of chronic diseases during adult life due to their …

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APA

A, J., S, H., L, M., N, A., & A, R. (2017). Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates. Journal of Food Processing & Technology, 09(01). https://doi.org/10.4172/2157-7110.1000713

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