sweet-potato flour

Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage

Sakshi Gupta, Shanker Suwan Singh, Suhani Agarwal & Vini K. Swarup · Asian Food Science Journal · 2025

The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...