Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
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DOI: 10.3390/foods12051099
Abstract: 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… read more here.
Keywords: addition; rheological textural; marjoram leaf; effect ... See more keywords