Open AccessPHYSICOCHEMICAL, MICROSTRUCTURE AND SENSORY PROPERTIES OF NOODLE ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) POWDER
Author(s) -
Ezgi Özgören,
Aydın Yapar
Publication year - 2022
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2022.847
Subject(s) - chewiness , food science , cucurbita moschata , microstructure , flavor , chemistry , absorption of water , starch , swelling capacity , materials science , swelling , composite material , medicine , alternative medicine , pathology , crystallography