Utilization of rice mungbean flour and cassava starch in instant noodles
Mixtures of rice and mungbean flours and cassava starch were utilized to partially replace wheat flour and completely eliminate the use of potato starch, respectively, in the production of instant noodles. The rice and mungbean flours mixed at 70:30 ratio were used as a substitute for wheat flour at...
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| Format: | Thesis |
| Language: | English |
| Published: |
1996
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