The effect of incorporation chickpeas on the quality of non-fried instant noodle / Zaizil Suhailin Sulaiman
The effect of replacing wheat flour with chickpea flour (10%, 30% and 50%) on the quality of non-fried instant noodles was studied. Proximate compositions; calorie; color and texture; quantitative descriptive analysis (QDA); and hedonic scale (consumer acceptance characteristics) were measured. The...
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/102898/1/102898.pdf |
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