Development and optimization of fish-fortified instant noodles using response surface methodology
Author:
Affiliation:
1. Mumbai Research Centre of Central Institute of Fisheries Technology; Vashi Navi Mumbai 400703 India
2. ICAR-Central Institute of Fisheries Technology; P. O. Mastyapuri Cochin 682 029 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13313/fullpdf
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2. Texture and quality properties of Chinese fresh egg noodle formulated with green seaweed (Monostroma nitidum);Chang;Journal of Food Science,2008
3. The use of potato and sweet potato starches affected white salted noodle quality;Chen;Journal of Food Science,2003
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