Sensory quality of instant noodles made with rice-dehulled mungbean flour and cassava starch
Sensory quality of instant noodles made with various levels of rice-dehulled mungbean flour as substitute for wheat flour was studied. The levels of substitution used were 0%, 10%, 20%, 30%, 40%, and 50%. The proportion used for the flour was 70:30 (rice to dehulled mungbean). Preliminary studies co...
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| Μορφή: | Thesis |
| Γλώσσα: | English |
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1998.
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