Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

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Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wh...

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Bibliographic Details
Main Authors:	Akanbi, Taiknwo O., Saari, Nazamid, Adebowale, A. A., Farooq, A., Olaoye, A. O.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24139/ http://psasir.upm.edu.my/id/eprint/24139/1/24139.pdf

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