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April 17, 2024Asian Journal of Advanced Research and ReportsOpen Access

Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions

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Authors

EEErnest Eguono EmojorhoMRMarian Reuben-OkoyeAAAgnes Aphiar

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Cite This Study

Emojorho et al. (2024) studied this question.

synapsesocial.com/papers/68e6ebd7b6db643587666d39https://doi.org/10.9734/ajarr/2024/v18i6652
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Impact of fermented wheat flour on the quality of dried white salted noodles: cooking, physicochemical, structural breakdown, microstructure and sensory evaluations2024
  2. 2Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)2025
  3. 3Impact of fermented wheat flour on the cooking, physicochemical, structural, and sensory properties of dried white salted noodles2025
  4. 4Utilization of cassava flour along with the addition of gluten for the preparation of noodles2024 · 3 citations
  5. 5Physiochemical and Consumer Acceptability of Biscuit Produced from Wheat and African Oil Bean Flour Blends2025