Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder - Acta Universitatis Sapientiae

Series Alimentaria Issues Volume 18, 2025 Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder

Volume 18, 2025

Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder

T. E. Akinwale, T. A. Shittu, A. A. Adebowale, S. Adewuyi

Acta Univ. Sapientiae, Alimentaria, 18 (2025) 98–113

DOI: 10.47745/ausal-2025-0005

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Volume 18, 2025

Development of high-fibre biscuits using brewers’ spent grain: Innovation in the bakery industry, V. Nagy, R. Aszalósné Balogh, Sz. Kovács, D. Ungai, B. Kovács, L. Stündl, L. Furkó, R. N. Ali Syed, G. Diósi Effect of sprouting on the phytochemical and physicochemical properties of bambara nut (Vigna subterranea (L.) Verdc.) cheese analogue, A. T. Omidiran, K. M. Amusa, M. O. Abdul-Salam, O. O. Akinbule, A. F. Adegoke The use of lyophilization for fruit and vegetable preservation. A review, J. Csapó, C. D. András, T. Benedek Factors influencing marbling in beef cattle. A review, J. Csapó, A. Kari Quality evaluation of cooked noodles produced from cassava starch and egg albumen powder, T. E. Akinwale, T. A. Shittu, A. A. Adebowale, S. Adewuyi Development of functional muffin products made from sorghum and sea buckthorn, R. Nagy, T. Pacza, M. Héjja, E. Seres, E. Máthé, P. Sipos Development and characterization of fish nuggets obtained from mechanically separated meat of spotted sorubim, A. D. Cavenaghi-Altemio, G. Graciano Fonseca Production of resistant maltodextrin and starch as novel prebiotics by the reaction of maltodextrin and starch with malic acid and citric acid, Cs. Albert, J. Csapó, B. Kovács Front pages in PDF, Inside covers in PDF,

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