Open Access Research Paper Views (17) Physical and sensory qualities of noodles with varying levels of breadfruit flour Johny P. Alvarez*, Joemel Estabillo, Macluven T. Gonzales Int. J. Biosci. 29(1), 47-53, July 2026. DOI: https://dx.doi.org/10.12692/ijb/29.1.47-53 Keywords: Artocarpus altilis, Breadfruit flour, Flour substitution, Food product development, Noodles, Sensory evaluation Details
