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Nutritive improvement of instant fried noodles with oat bran

2006

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chomdao Sikkhamondhol, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chawladda Tiangpook, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development

AGROVOC Keywords
beta-glucan bran chemicophysical properties food processing glucans ingredients instant foods nutritive value oat bran oats organoleptic properties pasta
Bibliographic information
ISSN 0125-3395
Other Subjects
Acceptabitity; Instant fried noodle
Language
English
Note
Summary (En)
9 tables
Nutraceutical and Functional Food
Type
Summary; Non-Conventional
2014-07-15
AGRIS AP
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