Proximate composition and sensory evaluation of root and tuber composite flour noodles
Author:
Affiliation:
1. Food Technology Research Division, Food Research Institute of the Council for Scientific and Industrial Research, P.O. Box M 20, Accra, Ghana
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2017.1292586.pdf
Reference19 articles.
1. Development of Wet Noodles Based on Cassava Flour
2. Caking phenomena in amorphous food powders
3. Physicochemical Properties Related to Quality of Rice Noodles
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