... is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation...

...Chuli Zeng Purpose Vegetables are rich in vitamin C, but most of them are commonly cooked before being consumed. The objective of the present study was to evaluate the effects of three common cooking methods (i.e. steaming, microwaving, and boiling) on the vitamin C content of broccoli, spinach...