Jun 10, 2020 · Noodles are a vital part within the diet of many countries. Many types of noodles are produced with different composition, methods.
The present study revealed that the noodles made from composite flour W90 was observed rich in protein and fat content properties. All types of multi flours ...
Apr 10, 2019 · Multi-flours noodles were packaged in HDPE at room temperature and analyze the physico-chemical characteristics like crude fiber content, iron.
Evaluation of Physico-Chemical Properties of Multi-Flour Based Noodles. Kapil Kumar*, Suresh Chandra, Samsher and Ratnesh Kumar. Department of Agricultural ...
Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, ...
Apr 10, 2018 · Pasta could be fortified with 15% level of oat flour, malted ragi flour and soy flour in durum wheat flour without substantial changes in pasta.
Jun 9, 2020 · Evaluation of Physico-Chemical Properties of Multi-Flour Based Noodles ... Physico-Chemical Properties in Morus-Maize Based Agroforestry System
May 10, 2018 · (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free ...
The addition of hydrocolloids decreased the in vitro digestibility of protein and starch. However the amount of protein (10.2 to 12.7 g/100 g) presented in the ...
Aug 20, 2018 · In present study, the multi grain flour was prepared by using three types of grains namely ragi, wheat and corn.