Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle

Wheat noodles are a popular staple food, and their consumption has increased worldwide due to convenience, nutritional and sensory quality, palatability as well as reasonable price. However, the refining process of wheat flour contributed to the decreasing mineral and fibre content of noodles. The p...

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Bibliographic Details

Main Authors:	Yahya, F., Xiang, Y.K., Zainol, M.K., Hasmadi Mamat
Format:	Article
Language:	en en
Published:	Rynnye Lyan Resources 2022
Subjects:	TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/33330/1/Effect%20of%20different%20ratios%20of%20wheat%20flour%20to%20black%20bean%20%28Phaseolus%20vulgaris%20L.%29%20flour%20on%20physicochemical%20properties%20and%20sensory%20acceptability%20of%20cooked%20noodle.pdf https://eprints.ums.edu.my/id/eprint/33330/2/Effect%20of%20different%20ratios%20of%20wheat%20flour%20to%20black%20bean%20%28Phaseolus%20vulgaris%20L.%29%20flour%20on%20physicochemical%20properties%20and%20sensory%20acceptability%20of%20cooked%20noodle1.pdf https://eprints.ums.edu.my/id/eprint/33330/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_58__fr-2021-315_yahya.pdf https://doi.org/10.26656/fr.2017.6(2).315
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