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F U L L P A P E R Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level Nur Azura, Z., 1,* Radhiah, S., Wan Zunairah, W.I., Nurul Shazini, R., Nur Hanani, Z.A. and Ismail-Fitry, M.R. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia