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

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...

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Bibliografiske detaljer
Udgivet i:Philippine journal of science Vol. 150, No. 6A (December 2021)pages 1451-1460.
Main Authors: Azanza, Maria Patricia V. (Author), Alejandro, Celina Bianca S. (Author), Jim, Jamielou T. (Author), Katigbak, Samantha Kathryn V. (Author)
Format: Bog
Sprog:English
Fag:
Cornstarch > Philippines.
Starch > Philippines.
Rice flour > Philippines.
Xanthan gum.