HIGHLIGHTS
- who: Preethini Selvaraj and collaborators from the Biochemistry Laboratory, Department of Chemical Engineering, Annamalai University, Annamalai Nagar, India have published the Article: Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder, in the Journal: (JOURNAL)
- what: To work out on global food shortage problem and improving the consumption of legume grains, recent studies focused on fortification of the legume DOI: 10.4236/fns.2022.136045 milk with fruit peels will meet the expectations rapidly. The aim of this study was to develop and formulate the legumes-based milk chocolate . . .
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