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2015•International journal of agriculture innovation and researchRequires access

Vegetable-added pasta noodles: physico-chemical composition and consumer acceptability.

Eufemio G. Barcelon, J. N. Chua, Juan-Pablo Encinas, Jesús Montemayor, M. G. Nagalinngam, Anjelu E. Ocampo, Raizza Marie G. Ong

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Key concepts: Food science, Chemical composition, Composition (language), Chemistry, Linguistics, Organic chemistry, Philosophy

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Vegetable-added pasta noodles: physico-chemical composition and consumer acceptability. — Research Paper | ScholarLens