EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY
Factors affecting quality of instant fried noodles i.e., flour type,extraction rate of flour and particle size of flour were studied. The resultsindicated that noodles made from hard Sohag I wheat flour (72% extraction)showed the highest weight and volume gain, while those made from hard redwinter w...
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| Auteurs principaux: | , , , |
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| Format: | Artigo |
| Langue: | Árabe |
| Publié: |
Fayoum University, Faculty of Agriculture
2010-07-01
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| Collection: | Fayoum Journal of Agricultural Research and Development |
| Sujets: | |
| Accès en ligne: | https://fjard.journals.ekb.eg/article_195689_b82da7e49c841dc49839ec152d5f9d06.pdf |
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