Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new pro...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Springer
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62866/ https://link.springer.com/article/10.1007/s11947-016-1825-8 |
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