Development of Fibre and Protein‐Rich Macaroni from Phaseolus lunatus, Manihot esculenta, and Greens of Pisum sativum: Selection of Best Samples by a Sensory Evaluation, MAHP, and TOPSIS Method

Healthy, Dietary Fiber-Rich, and Low Glycemic Sevaiyyan Developed from Cucumis sativus and Buckwheat Flour for Diabetic and Obese Patients, and Ranking of the Product by MAHP and TOPSIS Method

Development, Nutritional Quality, and Sensory Evaluation of Fiber‐ and Antioxidant‐Rich Nachos Made from Citrus limon, Citrus sinensis, and Citrus aurantiifolia: A MAHP and TOPSIS‐Based Product Analysis

TOPSIS for Selecting Appropriate Combination of Corn and Pearl Millet Flours for Making RTE Extruded Snacks

Application of Compensatory TOPSIS-based Multiple Criteria Decisionmaking System for Selecting Appropriate Salts in Noodle Production