Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder ...

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder ...

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder ...

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder ...

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder ...

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar 'Damgatondam', which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spre...

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar 'Damgatondam', which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spre...

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar 'Damgatondam', which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spre...

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar 'Damgatondam', which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spre...

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar 'Damgatondam', which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spre...