The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail
The aim of this study was to develop non-fried instant noodles in which lentils flour was added at 10, 30 and 50 percent levels. The products were compared to a control noodle (100% wheat flour). It was observed that the protein, ash and moisture content increased significantly (p<0.05) whe...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/1041/1/PPb_ILI%20FATIMAH%20ISMAIL%20AS%2008_5%20P01.pdf |