【摘 要】
：
The present study was conducted to evaluate the effect of ambient storage on the quality attributes of noodles.The noodles were developed by extrusion technology using composite flour.
【机 构】
：
Dept,of Foods and Nutrition Ethelind School of Home Science SHIATS,Allahabad,Uttar Pradesh,211007
【出 处】
：
The Second Asian Horticultural Congress(第二届亚洲园艺大会)
论文部分内容阅读
The present study was conducted to evaluate the effect of ambient storage on the quality attributes of noodles.The noodles were developed by extrusion technology using composite flour.
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