Open AccessProduction of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Author(s) -
Azhari Siddeeg,
Zakaria A. Salih,
AlFarga Ammar,
Rawia A.Y. 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) - food science , wheat flour , guar gum , falling number , gluten free , gluten , control sample , sorghum , chemistry , mathematics , agronomy , biology
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