DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS
Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality characteristics. The proximate composition of uncooked...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2019-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_59405_b8cbfbc6579d996eb6ea38fe0e9a5ef2.pdf |