Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics.
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DOI: 10.1590/0001-3765202220211401
Abstract: In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour… read more here.
Keywords: incorporated dried; noodles incorporated; powder; quality characteristics ... See more keywords