The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail

The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail

The aim of this study was to develop non-fried instant noodles in which lentils flour was added at 10, 30 and 50 percent levels. The products were compared to a control noodle (100% wheat flour). It was observed that the protein, ash and moisture content increased significantly (p<0.05) whe...

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Bibliographic Details
Main Author: Ismail, Ili Fatimah
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2008
Subjects:
QD Chemistry
Online Access:https://ir.uitm.edu.my/id/eprint/1041/

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