Utilization of saluyot (Corchorus olitorius Linn.) leaves in fettucine pasta
The attempt to increase vitamin A in fettucine pasta was done by incorporating different levels of pureed saluyot leaves which is high in beta-carotene content. The optimum level of incorporation of saluyot leaves puree into the fettucine pasta was found to be 16% based on descriptive characteristic...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
1997
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