Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production
This study aimed to investigate the sensory acceptability of fresh pasta noodles made from bamboo (Bambusa vulgaris) shoots, incorporating different proportions at 0% (control), 25%, 50%, 75%, and 100%. The sensory acceptability of the treatments was evaluated in terms of aroma, texture, appearance,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPEAK ACADEMY LTD
2024-02-01
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| Series: | International Journal of Gastronomy Research |
| Subjects: | |
| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/34 |
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