Functional properties of gluten-free gathotan noodle: lipid profile and satiety power
Gathotan flour had been made into gluten-free gathotan noodle with acceptable texture and sensory characteristics. This work deals with examining profile, and satiety power of gathotan noodle. Lipid profile was determined using fifteen wistar mice for each control or treatment group. Lipid profile w...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/15923 |
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