Uke, P. C.

Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)

Okoye, J. I., Opoke, M. M. & Uke, P. C. · Asian Journal of Advanced Research and Reports · 2025

Noodles are quick–cooking foods that have become popular across the globe due to their convenience, ready-to-cook, fast yielding income, low cost, status symbol, job demands among urban dwellers, sensory appeal, versatility, storageability, satiety, good eating and nutritional qu...