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Blogs/news/opinion
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This study evaluates a multi-grain pizza base formulated with whole wheat, Kodo millet, buckwheat, and brown rice flours, developed as a nutrient-rich alternative to traditional pizza bases. The sensory and nutrient analyses showed the millet-based base offers higher protein, fiber, and micronutrients, positioning it as a healthy substitute. Sensory evaluations revealed positive consumer acceptance, indicating potential market viability.
source: canva