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Ecology of Food and Nutrition Volume 46, 2007 - Issue 1
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Original Articles

Effect of Supplementation of Soy, Sorghum, Maize, and Rice on the Quality of Cooked Noodles

Neelam Khetarpaul Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, IndiaCorrespondence[email protected]
&
Rajni Goyal Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India
Pages 61-76 | Published online: 23 Feb 2007

Citations (11)

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Read on this site (1)

Neelam Gulia, Vandana Dhaka & B.S. Khatkar. (2014) Instant Noodles: Processing, Quality, and Nutritional Aspects. Critical Reviews in Food Science and Nutrition 54:10, pages 1386-1399.
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Articles from other publishers (10)

Shukadev Mangaraj, Praween Nishad, Rajeev Ranjan Thakur, Sumedha Deshpande, Rokayya Sami, Amani H. Aljahani, Mahmoud Helal & Mohammad Fikry. (2022) Optimization of Ingredients and Process for Development of Cereals-Soy-Veggie Mix Healthy Noodles. Journal of Biobased Materials and Bioenergy 16:6, pages 807-820.
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Dinkar B. Kamble, Rakhi Singh, Savita Rani, Ashutosh Upadhyay, Barjinder Pal Kaur, Nitin Kumar & S. Thangalakshmi. (2020) Evaluation of structural, chemical and digestibility properties of multigrain pasta. Journal of Food Science and Technology 58:3, pages 1014-1026.
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Elif YAVER & Nermin BİLGİÇLİ. (2020) EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOURTRANSGLUTAMİNAZIN ÇİMLENDİRİLMİŞ MAŞ FASULYESİ UNU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTENİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ. Gıda 45:6, pages 1097-1108.
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Pablo Martín Palavecino, María Isabel Curti, Mariela Cecilia Bustos, María Cecilia Penci & Pablo Daniel Ribotta. (2020) Sorghum Pasta and Noodles: Technological and Nutritional Aspects. Plant Foods for Human Nutrition 75:3, pages 326-336.
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Savita Rani, Rakhi Singh, Dinkar B. Kamble, Ashutosh Upadhyay, Sarika Yadav & Barjinder Pal Kaur. (2020) Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal. Food Security 12:2, pages 479-488.
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Dinkar B. Kamble, Rakhi Singh, Savita Rani & Devendra Pratap. (2019) Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. Journal of Food Processing and Preservation 43:12.
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Savita Rani, Rakhi Singh, Dinkar B. Kamble, Ashutosh Upadhyay & Barjinder Pal Kaur. (2019) Structural and quality evaluation of soy enriched functional noodles. Food Bioscience 32, pages 100465.
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Dinkar B. Kamble, Rakhi Singh, Savita Rani, Barjinder Pal Kaur, Ashutosh Upadhyay & Nitin Kumar. (2019) Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. Journal of Food Processing and Preservation 43:10.
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Savita Rani, Rakhi Singh, Barjinder Pal Kaur, Ashutosh Upadhyay & Dinkar B. Kamble. (2018) Optimization and evaluation of multigrain gluten-enriched instant noodles. Applied Biological Chemistry 61:5, pages 531-541.
Crossref
Man Li, Ke‐Xue Zhu, Xiao‐Na Guo, Kristof Brijs & Hui‐Ming Zhou. (2014) Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 347-357.
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