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Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta

Published Online: 2024-08-17

Published Print: 2024-10

Authors

Chaudhary, Sahil

Singh, Barinderjit https://orcid.org/0000-0002-7564-0550
Srivastava, Yashi

Chahal, Tanjeet Singh
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Text and Data Mining valid from 2024-08-17

Version of Record valid from 2024-08-17
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Article History

Received: 18 March 2024

Accepted: 7 August 2024

First Online: 17 August 2024

Declarations

:

: The authors declare that they have no potential conflicts of interest with the research, authorship, and/or publication of this paper.

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