Incorporation of selected pulse flours into dried Asian white salted noodles
This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated in...
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2012
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| Online Access: | http://hdl.handle.net/1993/5225 |