Proximate composition, mineral content, cooking quality, and sensory properties of Kalinga mix and Moringa noodles

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Nutrification of Moringa Leaf Flour (Moringa oleifera) in Wet Noodle Production and Its Effect on Macronutrient Content2025
2. 2Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends2025
3. 3Comparison of Organoleptic Quality and Nutritional Quality of Jaje Laklak with a Combination of Rice Flour and Moringa Leaf Flour 10%, 25%, and 50%2025
4. 4Formulation and Physicochemical Characterization of Noodles Incorporated with Foxtail Millet and Sorghum Millet2025
5. 5Nutritional Content of Dry Noodles Made from Mocaf Flour and Porang Flour and the Addition of Seaweed Extract2025