Open AccessProduction of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Author(s) -
Azhari Siddeeg,
Zakaria A. Salih,
Ammar ALFarga,
Rawia AlsiddigYosuif Almahi,
Ali O. Ali
Publication year - 2018
Publication title -
chinese journal of medical research
Language(s) - English
Resource type - Journals
eISSN - 2663-8053
pISSN - 2618-091X
DOI - 10.37515/cjmr.091x.1102
Subject(s) - sensory system , food science , composite number , mathematics , chemistry , psychology , cognitive psychology , algorithm