CyTA - Journal of Food
Volume 14, 2016 - Issue 3
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Original Articles
Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles
Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos
Lee-Hoon HoDepartment of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Tembila Campus, Besut, MalaysiaCorrespondence[email protected]
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Norhidayah Che DahriDepartment of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Tembila Campus, Besut, MalaysiaView further author information
Pages 465-472
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Received 04 Oct 2015, Accepted 15 Dec 2015, Published online: 22 Feb 2016
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