Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry
noodles. The aims of this study were to investigate physicochemical properties of the flours …

Indonesian people still consume a lot of corn as a staple food. Corn productivity based on
data from the Indonesian Central Bureau of Statistics from 2005 to 2015 is not stable …

One of the most popular and abundant traditional foods in Asian countries is dried rice
noodles. In fact, the demand for this product has increased steadily around the world in …

Mocaf (modified cassava flour), rice flour, and corn flour were used as mixed flour to prepare
pasta product. Various levels of tempeh flour (0%, 2.5%, 5%, 7.5%, 10%, 12.5% and 15%) …

The production of good quality of instant mung bean vermicelli was investigated using
microwave vacuum drying (15, 22.5, or 30 W g− 1) and microwave continuous drying (70 …

The work was aimed at evaluating the physicochemical, textural, cooking and sensory
characteristics of instant noodles produced from wheat and plantain flour blends, spiced with …

High noodle consumption is associated with an increased risk of generative diseases due to
noodles' relatively high glycaemic response. Plants containing high phenolic compounds …

Instant corn noodles can be manufactured using the air drying and frying process. This study
aimed to determine the optimum process parameters and emulsifier concentration to …

Mi instan merupakan salah satu makanan yang digemari di Indonesia karena penyajiannya
yang cepat dan mudah diterima oleh masyarakat umum. Namun, kandungan gizi dan …

Cassava flour has the potential to be used as a substitute for wheat flour to make dry
noodles. This study aims to obtain the optimum cassava noodle formulation developed with …