Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum
Instant noodles are widely consumed worldwide, but frequent consumption of instant noodles is unhealthy. Therefore, in the present study, instant noodles were produced with composite flour (blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed po...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35290/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35290/5/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35290/ https://www.mdpi.com/2304-8158/11/17/2669 |
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