Analysis Preference between Dried Catfish Noodles and Yellow Pumkin Flour Substitution
Background: Dry noodles are products made from wheat flour which are dried to a maximum moisture content of 10%. This study investigated on analysis preference between dried catfish noodles and yellow flour and determined the protein and water content.Methods: In an experimental completely randomize...
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| Format: | Article |
| Language: | English |
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Shiraz University of Medical Sciences
2023-03-01
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| Series: | International Journal of Nutrition Sciences |
| Subjects: | |
| Online Access: | https://ijns.sums.ac.ir/article_48999_b297e465aabc38f0946f45578086d45e.pdf |