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

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dc.contributor.authorNguyễn Minh Thủy
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorVo Quoc Tien
dc.contributor.authorHong Van Hao
dc.contributor.authorVõ Quang Minh
dc.contributor.authorNgô Văn Tài
dc.date.accessioned2026-05-08T19:22:17Z
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/123456789/18462
dc.publisherActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectMoringa oleifera research and applications
dc.subjectAfrican Botany and Ecology Studies
dc.subjectHibiscus Plant Research Studies
dc.titleQuality improvement of noodles fortified with moringa leaf powder, konjac glucomannan, and acetylated starch
dc.typeArticle

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