Publisher
Springer Science and Business Media LLC
Reference74 articles.
1. Abe-Inge V, Asaam ES, Agbenorhevi JK, Bawa NM, Kpodo FM (2020) Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles. Cogent Food Agricul 6:1749216
2. Adejuwon OH, Jideani AI, Falade KO (2020) Quality and public health concerns of instant noodles as influenced by raw materials and processing technology. Food Rev Int 36:276–317
3. Agusman M, Wahyuni T (2020) The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed. Int Food Res J 27:445–453
4. Ainsa A, Honrado A, Marquina P, Beltrán JA, Calanche J (2022) Influence of seaweeds on the quality of pasta as a plant-based innovative food. Foods 11:2525
5. AOAC (2005) Official Methods of Analysis, 18th edn. Association of Official Analytical Chemists, Gaithersburg.