Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified ric...

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Detalles Bibliográficos
Autores principales: Vishwakarma, Siddharth, Mandliya, Shubham, Dalbhagat, Chandrakant Genu, Majumdar, Jayshree, Mishra, Hari Niwas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001210/
https://www.ncbi.nlm.nih.gov/pubmed/36900617
http://dx.doi.org/10.3390/foods12051099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001210/
https://www.ncbi.nlm.nih.gov/pubmed/36900617
http://dx.doi.org/10.3390/foods12051099

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