Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of...

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Chi tiết về thư mục
Những tác giả chính:	Z., Nur Azura, S., Radhiah, W.I., Wan Zunairah, Z. A., Nurul Shazini, M. R., Ismail-Fitry
Định dạng:	Bài viết
Được phát hành:	Rynnye Lyan Resources 2020

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