Optimization and evaluation of multigrain gluten-enriched instant noodles
Author:
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Link
http://link.springer.com/article/10.1007/s13765-018-0387-z/fulltext.html
Reference42 articles.
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3. Gulia N, Dhaka V, Khatkar BS (2014) Instant noodle: processing, quality, and nutritional aspects. Crit Rev Food Sci Nutr 54:1386–1399
4. Yadav BS, Yadav RB, Kumari M, Khatkar BS (2014) Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making. LWT- J Food Sci Technol 57:352–358
5. Aydin E, Gocmen D (2011) Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Sci Biotechnol 20:507–511
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