Utilization of cassava flour along with the addition of gluten for the preparation of noodles

Utilization of cassava flour along with the addition of gluten for the preparation of noodles

The aim of the study was to utilize the cassava flour in the preparation of noodles. Wheat flour, cassava flour and gluten were mixed in calculated amounts to produce noodles in the ratio (cassava flour:wheat flour:gluten) of 0:100:0, 92.5:0:7.5, 23.125:65.625:11.25, 42.5:42.5:15, 23.125:73.125:3.75...

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Bibliographic Details
Main Authors: Adit Sangroula, Kishor Rai, Priti Acharya, Nepoliyan Ghimire, Girija Sherma, Saru Giri, Sabina Khadka, Himalaya Ghimire, Ramila Dahal
Format: Article
Language:English
Published: Food, Agriculture, and Natural Resources (FANRes) - Networks 2024-07-01
Series:International Journal on Food, Agriculture and Natural Resources
Online Access:https://journal.fanres.org/index.php/IJFANRES/article/view/306

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https://journal.fanres.org/index.php/IJFANRES/article/view/306

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