Quality improvement of noodles fortified with moringa leaf powder, konjac glucomannan, and acetylated starch

Simple item page
dc.contributor.authorNguyen Minh Thuy
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorVo Quoc Tien
dc.contributor.authorHong Van Hao
dc.contributor.authorVo Quang Minh
dc.contributor.authorNgo Van Tai
dc.date.accessioned2025-07-21T06:10:33Z
dc.date.issued2023-12-30
dc.description.abstract1Institute of Food and Biotechnology, Can Tho University, Vietnam 2College of Environment and Natural Resources, Can Tho University, Vietnam 3School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
dc.identifier.doi10.17306/j.afs.1128
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/13161
dc.subjectMoringa
dc.subjectGlucomannan
dc.subject.classificationMoringa oleifera research and applications
dc.titleQuality improvement of noodles fortified with moringa leaf powder, konjac glucomannan, and acetylated starch
dc.typeArticle

Files

Collections

All