Journal ArticleOPEN ACCESS

Development of Bombay Duck Fish Based Protein Enriched Extruded Noodles: A Candidate for Tailored Noodles Quality

  • Mahanand S
  • Dash K
  • Ghosh T
  • et al.
International Journal of Current Microbiology and Applied Sciences (2019) 8(07) 447-455
DOI: 10.20546/ijcmas.2019.807.055
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Abstract

… The present investigation aims to extrude a value-added noodle product from wheat flour and protein using Single-screw-extruder. The protein used was extracted from a low-cost …

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APA

Mahanand, S. S., Dash, K. K., Ghosh, T., Senapati, A. K., & Bansode, V. V. (2019). Development of Bombay Duck Fish Based Protein Enriched Extruded Noodles: A Candidate for Tailored Noodles Quality. International Journal of Current Microbiology and Applied Sciences, 8(07), 447–455. https://doi.org/10.20546/ijcmas.2019.807.055

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