African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle

Ebru Eyidemir1 and Mehmet Hayta2*
1Ministry of Agriculture and Rural Affairs of Turkey. 2Department of Food Engineering, Erciyes University 38039, Kayseri, Turkey.
Email: [email protected]

  •  Accepted: 27 November 2008
  •  Published: 05 January 2009

How to cite this article

APA /
Eyidemir, E., & Hayta, M. (2009). The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. African Journal of Biotechnology , 8(1), 085-090.
Chicago /
Ebru Eyidemir and Mehmet Hayta. "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle." African Journal of Biotechnology 8, no. 1 (2009): 085-090.
MLA /
Ebru Eyidemir and Mehmet Hayta. "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle." African Journal of Biotechnology 8.1 (2009): 085-090.
DOI /
https://doi.org/10.5897/AJB2009.000-9016
URL /
https://academicjournals.org/journal/AJB/article-abstract/2A1DA605565

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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