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Life Sciences & Biotechnology

Legume Based Pasta

Implementing Organization

Central Silk Technological Research Institute (CSTRI)
Central Food Technological Research Institute (CFTRI)

About

The legume-based pasta has increased fiber; mineral content by 4-5% compared and released less starch on invitro digestion compare to normal pasta.

Patents

N.A.

Outcome / Output

It can be consumed along with tastemaker as a breakfast cereal/ snack.

Source

Source URL
technologies/legume-based-pasta-0

Related Research

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Quick Information
Thrust Areas
Life Sciences & Biotechnology
Focus Area
Bakery Products
Status
completed
Contact
director@cftri.res.in
Disclaimer: Information available on this portal is sourced from various organizations and is provided for informational purposes only. Users are advised to verify details from the respective official sources.
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