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Organoleptic evaluation of instant noodles
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Refined wheat flour (RWF) was blended with drumstick leaf powder (DLP) and defatted soybean flour (DSF) to prepare instant noodles. Prepared instant noodles were evaluated for texture of raw and cooked noodles, L* a* b* values and organoleptic parameters.
10p
kethamoi4
16-04-2020
8
1
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