WASET
	@article{(Open Science Index):https://publications.waset.org/pdf/10001432,
	  title     = {Effect on Nutritional and Antioxidant Properties of Yellow Noodles Substituted with Different Levels of Mangosteen (Garcinia mangostana) Pericarp Powder},
	  author    = {Mardiana Ahamad Zabidi and  Nurain Abdul Karim and  Nur Shazrinna Sazali},
	  country	= {},
	  institution	= {},
	  abstract     = {Mangosteen (Garcinia mangostana) pericarp is
considered as agricultural waste and not fully utilized in food
products. It is widely reported that mangosteen pericarp contains high
antioxidant properties. The objective of this study is to develop novel
yellow alkaline noodle (YAN) substituted with different levels of
mangosteen pericarp powder (MPP). YAN formulation was
substituted with different levels of MPP (0%, 5%, 10% and 15%).
The effect on nutritional and antioxidant properties was evaluated.
Higher substitution levels of MPP resulted in significant increase
(p},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {9},
	  number    = {5},
	  year      = {2015},
	  pages     = {530 - 534},
	  ee        = {https://publications.waset.org/pdf/10001432},
	  url   	= {https://publications.waset.org/vol/101},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 101, 2015},
	}