Open AccessStudies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour
Author(s) -
Pakhare KN,
Dagadkhair AC,
Udachan IS,
Andhale RA
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000629
Subject(s) - food science , shelf life , low density polyethylene , bran , chemistry , soy flour , fiber , high density polyethylene , yeast , soy protein , dietary fiber , polyethylene , biochemistry , organic chemistry , raw material
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