Assessment of the quality of crsipy noodles fortified with Vitamin A from squash.
The utilization of squash is built on its content of minerals and vitamins. This study used squash as the source of vitamin A for crispy noodles. All purpose flour and squash flour combination was used in producing squash crispy nood;es (SCN). SCN was prepared in three formulations and subjected...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2018.
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