Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)
Institutions
Enugu State University of Science and Technology (NG)
Ebonyi State University (NG)
Publication Details
Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-10-08
Primary Topic
Marine animal studies overview
Type
article
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article
Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)
Journal
SPIRE - Sciences Po Institutional REpository
Topics
Marine animal studies overview
article
Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus)
article en
Abstract
No abstract available for this paper.
Publication Tag
SPIRE - Sciences Po Institutional REpository
Institutions
Enugu State University of Science and Technology (NG), Ebonyi State University (NG)
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Nutritional, Culinary, and Sensory Characteristics of Noodles Made from Composite Flours of Wheat (Triticum aestivum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit Seed (Artocarpus heterophyllus) · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS