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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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87185/ http://www.myfoodresearch.com/ |
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