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Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Janet O Natocho, Amos Asiimwe, Robert Mugabi & John Muyonga · Asian Food Science Journal · 2024

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to...