Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour
Objective: To increase the nutritional value of instant noodles, enriched wheat flour with selected legume flours, chickpea or yellow lentil, at substitution ratios of 15%, 20%, and 25%. Methods: The technological and nutritional properties of the obtained instant noodles were studied in terms of pr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-04-01
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| Series: | Journal of King Saud University: Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364722000143 |