Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder

To enhance food security in Nigeria, the highest producer of cassava root, the use of cassava starch in noodle production was investigated, incorporating egg albumen powder (EAP) and water for structural and dough formation. The dough was extruded with a cold extruder and dried at 60-100 °C temp...

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Detalles Bibliográficos

Principais autores:	T. E. Akinwale, T. A. Shittu, A. A. Adebowale, S. Adewuyi
Formato:	Artigo
Idioma:	Inglês
Publicado:	Scientia Publishing House 2026-02-01
Series:	Acta Universitatis Sapientiae: Alimentaria
Assuntos:	cassava starch noodles water absorption capacity cooking loss sensory properties microstructure
Acceso en liña:	https://acta.sapientia.ro/content/docs/05-471761.pdf
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