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Jirapa Pongjanta

Rajamangala University of Technology Lanna

Chiang Mai

Thailand

  • Rajamangala University of Technology Lanna

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Techno-Functional, Nutritional, and Sensory Properties of Pumpkin Flour-Enriched Dried Egg Noodles

Number of pages: 31 Posted: 16 Jun 2025
Chutima Lerdluksamee, Sirikarn Thanaboonrongkom, Katekan Dajanta, Jirapa Pongjanta, Pittaya Chaikham and Sani Jirasatid
Pibulsongkram Rajabhat University, Pibulsongkram Rajabhat University, Pibulsongkram Rajabhat University, Rajamangala University of Technology Lanna, affiliation not provided to SSRN and Burapha University
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Pumpkin flour, Egg noodle, Wheat flour substitution, functional food, Techno-functional property