The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
Noodles are generally made from wheat flour, so their nutritional contents and characteristics depend on flour and other ingredients used. In the present work, fresh noodles were fortified with Caulerpa sp. filtrate in proportions of 0, 5, 10, 15, and 20%, and the quality and characteristics of fres...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/22075 |
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