PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INSTANT NOODLES FORTIFIED WITH POMEGRANATE PEEL
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چکیده
منابع مشابه
Antioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh Pomegranate (Punica granatum)
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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BACKGROUND AND OBJECTIVES Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. METHODS AND STUDY DESIGN A literatur...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2012
ISSN: 2090-3731
DOI: 10.21608/jfds.2012.81723