About this document
Noodle Composition: Wheat & Lentil Flour by dina.bos2015 is a document available to read on EtoBox.
The document presents the proximate chemical composition, mineral content, and amino acid profile of noodles made with varying levels of wheat and lentil flour. It includes detailed tables showing the nutritional values such as carbohydrates, fiber, ash, fat, protein, moisture, calories, and mineral content for different noodle samples. The results indicate significant differences in nutritional composition based on the proportion of lentil and whole wheat flour used.
- Author
- dina.bos2015
- Language
- EN