L.C. Okpala
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
L. Egbadon
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
S. Okoye
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria
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How to cite this article
L.C. Okpala, L. Egbadon and S. Okoye, 2016. Physicochemical and Protein Quality of Noodles Made with Wheat and Okara Flour Blends. Pakistan Journal of Nutrition, 15: 829-836.
DOI: 10.3923/pjn.2016.829.836
URL: https://scialert.net/abstract/?doi=pjn.2016.829.836
DOI: 10.3923/pjn.2016.829.836
URL: https://scialert.net/abstract/?doi=pjn.2016.829.836