Preparation of noodles from dehulled whole mung bean / Pivan Varangoon, Rommanee Lopitakwong (CONFIDENTIAL)
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Lopitakwong, Rommanee | Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 8ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1974 หัวเรื่อง: High protein foods | ถั่วเขียว | Mung beans | Noodlesสาระสังเขป: Plain noodles of about 21% protein on dry basis were prepared from dehulled whole mung bean and wheat flour. The product after being cooked according to the ordinary recipes, was satisfactorily accepted by ASRCT taste panels.สาระสังเขป: The noodles were prepared in fresh form with about 30% moisture or precooked dried form with about 6% moisture.
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