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Article Title
Evaluation of Sensory, Nutritional, Physicochemical, Cooking, Textural, and Bioactive Properties of Kappaphycus alvarezii Powder Incorporated into Dried Noodles
Authored by
S. Simmaky
Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Kuliyapitiya, 60200, Sri Lanka and Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Jaffna, Sri Lanka.
S. Srivarathan
Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Jaffna, Sri Lanka.
R. G. S. Wijesekara
Department of Aquaculture and Fisheries, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Kuliyapitiya, 60200, Sri Lanka.
K. D. P. P. Gunathilake
Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Kuliyapitiya, 60200, Sri Lanka.