Browsing HCMIU Thesis by Subject "Red bean ; Flour chracteristics; Noodle quality"
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Effect of substitution of red bean (Vigna Angularis) flour on flour chracteristics and noodle quality
(International University - HCMC, 2016)The objective of this study was to investigate the effect of red bean (Vigna angularis) flour on flour characteristics and noodle quality. Non-fried instant noodle supplemented with different levels of red bean flour at ...