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Research Article - (2016) Volume 7, Issue 10

Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Pakhare KN¹, Dagadkhair AC¹^*, Udachan IS² and Andhale RA³: ¹Department of Technology, Food Technology Division, Shivaji University, Kolhapur, India; ²MIT College of Food Technology, Rajbaugh, Loni Kalbhor, Pune, India; ³College of Food Technology, VNMKV, Parbhani, India

^*Corresponding Author: