Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

Effect of psyllium husk soluble fibre as a starch replacement in noodles made from spent brewers’ grains

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

Effect of psyllium husk soluble fibre as a starch replacement in noodles made from spent brewers’ grains

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

Effect of psyllium husk soluble fibre as a starch replacement in noodles made from spent brewers’ grains

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds