Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
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DOI: 10.3390/foods11172669
Abstract: Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of… read more here.
Keywords: red seaweed; seaweed; cooking; seaweed powder ... See more keywords