Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders
Victoria Thobias Mpalanzi, Davis Naboth Chaula & Alex Wenaty · European Journal of Nutrition & Food Safety · 2023
Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the...
Open access
Research Article
10.9734/ejnfs/2023/v15i101341