Impact of processing stages and additives on the structural quality of cornstarch bihon-type noodles

"The study evaluated the structural changes in cornstarch-based bihon-type noodles formulated with xanthan gum (XG), rice flour (RF), palm olein (PO), and salt as adjunct ingredients at different processing stages that included: pre-gelatinization of starch binder, dough formation, manual extru...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Philippine journal of science Vol. 150, No. 6A (December 2021)pages 1451-1460.
Päätekijät:	Azanza, Maria Patricia V. (Tekijä), Alejandro, Celina Bianca S. (Tekijä), Jim, Jamielou T. (Tekijä), Katigbak, Samantha Kathryn V. (Tekijä)
Aineistotyyppi:	Kirja
Kieli:	English
Aiheet:	Cornstarch > Philippines. Starch > Philippines. Rice flour > Philippines. Xanthan gum.