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Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

机译：黄色碱性面条的物理化学，烹饪品质和感官表征：芒果剥离粉水平的影响

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Nur Azura Z.; Radhiah Shukri; Wan Zunairah Wan Ibadullah; Nurul Shazini R.; Nur Hanani Z.A.; Ismail-Fitry M.R.;
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1. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles [J] . Tao Han, Li Mingyang, Deng Hao-Dong, International Journal of Biological Macromolecules: Structure, Function and Interactions . 2019,第期

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2. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles [J] . Yeoh Shin-Yong, Lubowa Muhammad, Tan Thuan-Chew, Food Chemistry . 2020,第Deca15期

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3. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. [J] . Shin-Yong Yeoh Alkarkhi A. F. M, Bin-Ramli S, Easa A. M. International Journal of Food Sciences and Nutrition . 2011,第4期

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4. Obtaining and characterization of mango peel powder and its use as a source of fiber and a functional ingredient in natural yogurt [C] . C. Ruiz, C. Ramírez, C. Gutiérrez de Pi?eres, International congress on engineering and food . 2011

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5. Effects of cultivar and environment on quality characteristics of yellow alkaline noodles. [D] . Cheung, Maggie Yat Wai. 2003

机译：品种和环境对黄色碱性面条品质特性的影响。
6. Physicochemical Sensory and Cooking Qualities of Pasta Enriched with Oat β-Glucans Xanthan Gum and Vital Gluten [O] . Ada Krawęcka, Aldona Sobota, Emilia Sykut-Domańska 2020

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7. Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [O] . Sayed Mokhtar, Gehad Eldeep 2020

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Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

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