The studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

Article OPEN
Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.;
(2014)
  • Subject: Instant noodles, Sweet potato flours, Shelf life etc., Food Consumption/Nutrition/Food Safety,

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The le... View more
  • Metrics
    2
    views in OpenAIRE
    0
    views in local repository
    0
    downloads in local repository
Share - Bookmark