Development of instant fried noodles made from composite flour of wheat and sweet potato flours

Kasetsart Journal - Natural Science

Volumn 43, Issue 4, 2009, Pages 768-779

  Reungmaneepaitoon, Suparat ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Instant fried noodle; Sweet potato flour; Texture; Total dietary fiber

Indexed keywords

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 72449157898     PISSN: 00755192     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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