Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified ric...

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Hlavní autoři:	Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, Jayshree Majumdar, Hari Niwas Mishra
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-03-01
Edice:	Foods
Témata:	food-to-food fortification natural fortificant fortified rice noodles marjoram
On-line přístup:	https://www.mdpi.com/2304-8158/12/5/1099
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!