Fortification of Wheat Based Instant Noodles with Surimi Powder: A Review
S. Chowdhury, S. Nath, Durba Pal, P. Murmu, K. C. Dora & F. H. Rahman · Current Journal of Applied Science and Technology · 2020
Noodles, commonly prepared from hard/soft wheat flour, is popular throughout globe due to its’ versatility, low cost, ease of preparation and nutritional quality. Commercial noodles are rich in carbohydrates, but deficient in essential nutrients, like proteins, dietary fiber and...
Open access
Research Article
10.9734/cjast/2020/v39i1830781