{"_buckets": {"deposit": "f1dac4ab-5f4f-4fd4-aad9-a6858410def4"}, "_deposit": {"created_by": 12, "id": "9395", "owner": "12", "owners": [12], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "depid", "value": "9395"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00009395"}, "author_link": [], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Characterization and Utilization of Seaweed in Noodle Making", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This research was based on the application of seaweed in the preparation of food products. Seaweed is good for health and it contains a wealth of nutrients that will improve overall health. A phytochemical investigation of seaweed was conducted. The nutritional value and chemical composition of seaweed were also determined. The study reports on the preparation of noodles consisting of wheat, potato flour, and seaweed. And then the effects of seaweed and wheat flour on the physicochemical and sensory properties of instant noodles were also determined. Potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20, and 30%. In the preparation of seaweed noodles, different amounts of seaweed were also used, and the physicochemical properties of raw seaweed and instant noodles were also determined."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "seaweed"}, {"interim": "phytochemicals"}, {"interim": "wheat flour"}, {"interim": "potato starch"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2024-04-18"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Seinn Lei Lei Phyu ( 23 to 32 ).pdf", "filesize": [{"value": "333 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 333000.0, "url": {"url": "https://meral.edu.mm/record/9395/files/Seinn Lei Lei Phyu ( 23 to 32 ).pdf"}, "version_id": "b55d1db3-9189-4a84-bf6a-13ed34be311b"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "2022", "subitem_journal_title": "University of Yangon Research Journal", "subitem_pages": "23-32", "subitem_volume": "11, No. 2"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Seinn Lei Lei Phyu"}, {"subitem_authors_fullname": "Tin Moe Moe Myint Zaw"}, {"subitem_authors_fullname": "Su Way Phyo"}, {"subitem_authors_fullname": "Phyu Phyu Cho"}]}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2022-12-31"}, "item_title": "Characterization and Utilization of Seaweed in Noodle Making", "item_type_id": "21", "owner": "12", "path": ["1582967436313"], "permalink_uri": "https://meral.edu.mm/records/9395", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2024-04-18"}, "publish_date": "2024-04-18", "publish_status": "0", "recid": "9395", "relation": {}, "relation_version_is_last": true, "title": ["Characterization and Utilization of Seaweed in Noodle Making"], "weko_shared_id": -1}