Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

Noodles are usually made with flour, salt, and water. Developments in the noodle industry
have led to the use of some inorganic salts such as NaCl, alkaline, and phosphate salts to …

The global demand for noodles continues to increase due to their convenience, wide
appeal, and affordability. Instant noodles, in particular, are popular for their easy …

Starch noodles are gaining interest due to the massive popularity of gluten‐free foods.
Modified starch is generally used for noodle production due to the functional limitations of …

Sweet potatoes (Ipomoea batatas L.) are a key food crop in tropical and subtropical regions,
notably Asia, Africa, and the Pacific. Asia and Africa account for 95% of global production …

This study investigated the influence of sweet potato flour (SPF) on the microstructure,
nutritional and sensory qualities of gluten‐free fresh noodles (GFFN). Five kinds of GFFN …

The current industrial demand for starchy foods has been dominated by other roots and
tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained …

Penelitian ini dilakukan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung
uwi ungu terhadap karakteristik fisikokimia dan organoleptik kue stik bawang, untuk …

This study is based on parametric selection and prediction of sweet potatoes starch drying
using Regression Tree (RT), Support Vector Machine (SVM) and Neuro-Fuzzy (NF) soft …

Noodles are one of the staple foods consumed in Nigeria. Wheat, which is a major
component in noodles formulation has suffered decline in production in recent times and in …