Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage
Sakshi Gupta, Shanker Suwan Singh, Suhani Agarwal & Vini K. Swarup · Asian Food Science Journal · 2025
The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...
Open access
Research Article
10.9734/afsj/2025/v24i12836