Effect of partially substituting wheat flour with fish bones powder on the properties and quality of noodles (original) (raw)
Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)
Latif Sahubawa
Indonesian Food and Nutrition Progress, 2022
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Development and Quality Evaluation of Noodles Prepared From Wheat Flour Supplemented with Tamarind Kernel Powder
International Journal of Scientific Research in Science and Technology IJSRST
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Nutritional Value of Mackerel Fish Flour (Rastrelliger Sp.) Wet Noodles Fortified with Vegetable Flour
Ayu Febry
Media Gizi Indonesia
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Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder
CATHERINE ORISA
Journal of Food Science and Engineering
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Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles
Gumintang Ramadhan
Jurnal Aplikasi Teknologi Pangan
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Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Zakaria Salih
Chinese Journal of Medical Research, 2018
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Effect of partial substitution of wheat flour with tamarind seed flour on physical, chemical, antioxidant and sensory properties of noodles
Narissara Uthai
African Journal of Food, Agriculture, Nutrition and Development
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Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles
Audri Rahmisa
BIO web of conferences, 2022
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Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours
Goodluck O Okereke
Uniscience , 2023
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Effect of chicken meat on quality characteristics of soya flour based noodles
Vikas Pathak
International Journal for Agro Veterinary and Medical Sciences, 2013
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Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour
nok afifah
IOP Conference Series: Earth and Environmental Science, 2017
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Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours
Emmanuel Agiriga
2021
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Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles
prasanna bhalerao
Current Research in Nutrition and Food Science Journal, 2018
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Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends
mohammed I K A G U yusufu
Journal of Bacteriology & Mycology: Open Access
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Effect of partial substitution of refined wheat flour with purple sweet potato flour on the properties and quality of noodles
narissara uthai
African Journal of Food, Agriculture, Nutrition and Development
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Fortification of Wheat Based Instant Noodles with Surimi Powder: A Review
Prasanta Murmu
Current Journal of Applied Science and Technology, 2020
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Incorporation of Coconut Flour Into Wheat Flour Noodles and Evaluation of Its Rheological, Nutritional and Sensory Characteristics
Prasanna Gunathilake
Journal of Food Processing and Preservation, 2008
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Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends
Olalekan J . Adebowale
Journal of Culinary Science & Technology, 2016
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Physio-chemical and sensory analysis of noodles fortified with cowpea and pomegranate peel powder
Nilesh Kardile
International Journal of Chemical Studies, 2018
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Enhancement of Nutritional and Functional Characteristics of Noodles by Fortification with Protein and Fiber: A Review
Amol C Dagadkhair
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Effect of Incorporation of Drumstick Leaf Powder and Defatted Soybean Flour on Texture, Colour and Organoleptic Evaluation of Instant Noodles
Deepa Terdal
International Journal of Current Microbiology and Applied Sciences, 2018
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Sensory, Textural and Cooking Quality of Instant Noodles Produced from Musa spp - Wheat Composite Flours
Kehinde Taiwo
Arid Zone Journal of Engineering, Technology and Environment, 2018
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Physical, Chemical, Textural and Sensory Properties of Dried Wheat Noodles Supplemented with Unripe Banana Flour
Pitiporn Ritthiruangdej
Kasetsart Journal - Social Sciences
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Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles
Fisal Ahmad
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017), 2018
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The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours
mita azkia
Food Research, 2021
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Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles
Bolanle Otegbayo
Nigerian Food Journal, 2013
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Quality Assessment of Noodles Produced from Wheat ( Triticum aestivum ) , Orange Fleshed Sweet Potato ( Ipomea batatas ) and Sesame ( Sesamum indicum ) Blends
Ogundele Femi
2018
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QUALITY CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF NOODLES PRODUCED FROM WHEAT FLOUR FORTIFIED WITH KIDNEY BEAN (PHASEOLUS VULGARIS L.) FLOUR
OMOLARA R ADEGBANKE
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Effect of Incorporation of Cauliflower Leaf Powder on Quality Attributes of Malted Wheat Noodles
Monika Sood
2013
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Development and quality evaluation of jamun seed powder supplemented noodles
Monika Sood
Journal of Pharmacognosy and Phytochemistry, 2018
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Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
Amesh Pawar
International Journal of Current Microbiology and Applied Sciences, 2017
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The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles
novelina novelina
International Journal on Advanced Science, Engineering and Information Technology, 2014
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