Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles
The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic conten...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor and Francis Ltd.
2016
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/7190/1/FH02-FBIM-16-06056.jpg http://eprints.unisza.edu.my/7190/2/FH02-FBIM-16-06953.jpg http://eprints.unisza.edu.my/7190/ |
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