Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles
Author:
Affiliation:
1. Department of Food Technology and Nutrition; Lovely Professional University; Phagwara India
2. Division of Microbial Biotechnology; Indian Institute of Integrative Medicine-CSIR; Jammu India
3. National Institute of Nutrition; Hyderabad India
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10126/fullpdf
Reference40 articles.
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3. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus);Arora;Journal of Food Processing and Preservation,2017
4. Development and standardization of sorghum pasta using extrusion technology;Benhur;Journal of Food Science and Technology,2015
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