Rokeya Begum
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail- 1902, Bangladesh
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Shahnaj Parvin
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail- 1902, Bangladesh
Kanak Chandra Madok
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail- 1902, Bangladesh
Obaidur Rashid
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail- 1902, Bangladesh
Binu Akter
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail- 1902, Bangladesh
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How to cite this article
Rokeya Begum, Shahnaj Parvin, Kanak Chandra Madok, Obaidur Rashid and Binu Akter, 2020. Nutritionally Enriched Noodle Preparation from Wheat Flour Fortified with Rice Bran. Pakistan Journal of Nutrition, 19: 172-178.
DOI: 10.3923/pjn.2020.172.178
URL: https://scialert.net/abstract/?doi=pjn.2020.172.178
DOI: 10.3923/pjn.2020.172.178
URL: https://scialert.net/abstract/?doi=pjn.2020.172.178