Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract

International Journal of Food Engineering

Volumn 11, Issue 2, 2015, Pages 221-227

  Nouri, Leila ^a   Nafchi, Abdorreza Mohammadi ^a,b   Karim, A A ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

betel leaf; Hokkein noodles; mechanical properties; polyphenols

Indexed keywords

ADHESIVES; MECHANICAL PROPERTIES; SENSORY ANALYSIS;

BENEFICIAL EFFECTS; BETEL LEAF; ESSENTIAL NUTRIENTS; HOKKEIN NOODLES; POLYPHENOLS; SENSORY ACCEPTABILITIES; SENSORY ATTRIBUTES; STRUCTURAL MODIFICATIONS;

QUALITY CONTROL;

PIPER BETEL; TRITICUM AESTIVUM;

EID: 84927942066     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2014-0183     Document Type: Article

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