Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Food Science

• Nutritive Value 100%
• Wheat Flour 100%
• Oilseed 50%
• Nutrition 50%
• Cooking Quality 50%
• Sensory Quality 50%
• Traditional Food 50%
• Food Waste 50%

Keyphrases

• Pseudocereals 16%
• Edible Seeds 16%
• Legume Seeds 16%
• Vegetable Seeds 16%
• Avoidable Food Waste 16%
• Cooking Characteristics 16%
• Functional Noodles 16%
• Noodle Quality 16%