Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Fisal Ahmad
Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles
Related publications
Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles
Food and Nutrition Open Access
Physicochemical and Protein Quality of Noodles Made With Wheat and Okara Flour Blends
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake
Journal of High Institute of Public Health
Effect of Sterilization Parameters on Quality of Commercially-Prepared Instant Soups
Determination of Monosodium Glutamate in Instant Noodles by Capillary Electrophoresis.
Use of Composite Flours of Wheat and White Beans (Phaseolus Vulgaris) in Bread Making: Influence on Quality Indices
Applied Science Reports
Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours
Croatian Journal of Food Science and Technology
Effect of Foliar Nutrition on Growth, Yield and Quality of Chickpea (Cicer Arietinum L.)
AN ASIAN JOURNAL OF SOIL SCIENCE
Effects on the Quality and Cooking Property of Frozen Udon Noodles Figuration
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
