Open AccessPhysicochemical, functional and sensory properties of wheat noodles substituted by sorghum and mung bean flours
Author(s) -
Sri Budi Wahjuningsih,
Mita Nurul Azkia,
R.W. Kusumaningtyas
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(5).604
Subject(s) - food science , sorghum , aroma , starch , wheat flour , taste , mung bean , chemistry , proximate , mathematics , agronomy , biology
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