The Effect of Composite Flour Composition (Sorghum, Mocaf, and Wheat) on the Elongation, Tensile Strength, and Acceptance of Noodles
This research was conducted to determine the effect of composite flour composition on the elongation, tensile strength, and acceptability of wet noodles. Experimental research was conducted with three different ratios of sorghum flour:mocaf:wheat, namely, A (40:30:30), B (30:35:35), and C (20:40:40)...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2024-02-01
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| Saila: | Engineering Proceedings |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2673-4591/63/1/17 |
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