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...
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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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1998.
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