Resource type:
Blogs/news/opinion
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This comprehensive review, authored by Prakalya A. M., Mohammed Nayeem, Praveen Kumar Dubey, and Sourabh Kumar, delves into the potential of composite flour-based food products to improve nutritional and sensory attributes. It explores the synergistic effects of combining different flours, which can enhance nutrient content and sensory appeal, making these products suitable for addressing global health challenges. The study also discusses various processing techniques, storage conditions, and marketing strategies, emphasizing the role of consumer education in promoting these nutritious alternatives.
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