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...
| में प्रकाशित: | Philippine journal of science Vol. 150, No. 6A (December 2021)pages 1451-1460. |
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| मुख्य लेखकों: | , , , |
| स्वरूप: | पुस्तक |
| भाषा: | अंग्रेज़ी |
| विषय: |