Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
This study was designed to develop noodles fortified with mushrooms at different levels and nutritionally compared with locally available branded noodles in Bangladesh. Sensory evaluation and proximate nutrient analysis were done by standard method. On the sensory point of view, noodles prepared wit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300110 |