Determination of the nutritional quality of instant noodles made with rice-dehulled mungbean flour and cassava starch through proximate analysis
The nutritional quality of instant noodles made with varying amounts of rice-dehulled mungbean flour was determined using proximate analysis. The ration of rice to dehulled mungbean flour was fixed at 70:30. Six noodle samples were substituted with 0%, 10%, 20%, 30%, 40% and 50% rice-dehulled mungbe...
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
1998.
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| বিষয়গুলি: |