Development of composite cereal flour noodles and their technological, antioxidant and sensory characterization during storage
Cereals and their products form an intrinsic part of the human diet, besides contributing to the major portion of dietary energy and nutrients of people worldwide. In this study, composite noodles were prepared by combining different cereal flours (rice, corn and wheat) in order to develop a nutriti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000467 |