Sensory characteristics of instant noodles manufactured with rice-mungbean and cassava starch
Rice-mungbean flour (70:30 mixture) was utilized as substitute for wheat flour in the production of instant noodles at levels of 0%, 10%, 20%, 30%, 40% and 50%. Potato starch was completely substituted with cassava starch. Sensory evaluation was conducted with 24 consumer panelists using 150-mm unst...
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| Format: | Thesis |
| Language: | English |
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1997.
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