DEVELOPMENT OF FIBRE ENRICHED NOODLES

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dc.contributor.authorUdhayaganga, M.
dc.contributor.authorKarthiayani, A.
dc.contributor.authorSudha, K.
dc.contributor.authorVelayudham, G.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-13T07:26:11Z
dc.date.available2019-09-13T07:26:11Z
dc.date.issued2017
dc.descriptionTNV_TH_2017_MTM15008en_US
dc.description.abstractNoodle, a well-known fast food and is acceptable by all age group people is generally made from refined wheat flour (Maida). Though noodle is popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence, a study was carried out to develop fibre enriched noodles by incorporating the fibre source.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127685
dc.keywordsFood Technology, Noddles, Fibre enricheden_US
dc.language.isoen_USen_US
dc.pages1-6en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF FIBRE ENRICHED NOODLESen_US
dc.typeThesisen_US
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