Work

Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base

Year: 2026

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.70069

Authors: Vidyashree Hosakere Nagesh, Ashwath Kumar Kathalsar

Institutions: Central Food Technological Research Institute, Council of Scientific and Industrial Research

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W7155218394

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Cites: 27

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