Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
Noodles are popular foods worldwide because of their unique sensory properties, shelf stability, simplicity of preparation and low costs. The demand for these products traditionally made from Durum-Wheat Semolina (DWS) has increased tremendously; hence, the need to utilize locally available tropical...
Saved in:
| Format: | Thesis |
|---|---|
| Published: |
2012-05
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
- Influence of Ageing on Selected Engineering Properties of Cassava [Manihot Esculenta (Crantz)] Roots
- Influence of stabilizers on composition, sensory properties and microbial load of yoghurt made from zebu milk
- The prospect of using modified local starches from cocoyam and wheat starches as fluid loss material in a water - based drilling
- The prospect of using modified local starches from cocoyam and wheat starches as fluid loss material in a water - based drilling
- performance of an acid-cassava starch medium in the propagation of fungi
- Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread