Changes in Characteristics of Kithul (<i>Caryota urens</i>) Flour Prepared by Different Modification Techniques

<div>SEM micrograph observations of flour treatments of native (RW (a)) and pregelatinized (PG-II (b)).</div>

Journal of Food Processing

Figure 1: Changes in Characteristics of Kithul (<i>Caryota urens</i>) Flour Prepared by Different Modification Techniques 