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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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Scientia Publishing House
2026-02-01
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| Colección: | Acta Universitatis Sapientiae: Alimentaria |
| Materias: | |
| Acceso en línea: | https://acta.sapientia.ro/content/docs/05-471761.pdf |
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