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...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
1998.
|
| Fag: |