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@article{166500,
        author = {S. MOHANAPRIYA and S. Merisha and B.Gunavathi   and G.Pavan Kumar   and R.Dharini  and V. N. Ansaf},
        title = {Incorporating the Jackfruit seed and Spinach Oleracea into  Vermicelli},
        journal = {International Journal of Innovative Research in Technology},
        year = {2024},
        volume = {11},
        number = {2},
        pages = {1166-1169},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=166500},
        abstract = {The Project report is entitled to “Incorporating the Jactfruit seed and Spinach Oleracea into Vermicelli. The Vermicelli was made by the ingredients include Jackfruit seed flour, Wheat flour, Ragi flour and Spinach Oleracea puree. The Jackfruit seed and Spinach Oleracea is a good source of protein and fibre. Sensory properties of the Vermicelli were evaluated by the trained and untrained 10 panel members. The Nutrient analysis like Carbohydrate, Protein, Fiber and Fat was done. The Microbial count and shelf life study of the vermicelli were evaluated. The cost analysis also were Determined.},
        keywords = {Jackfruit Seed, Spinach Oleracea, Wheat Flour, Ragi Flour},
        month = {July},
        }