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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Detalhes bibliográficos

Publicado no:	Philippine journal of science Vol. 150, No. 6A (December 2021)pages 1451-1460.
Principais autores:	Azanza, Maria Patricia V. (Autor), Alejandro, Celina Bianca S. (Autor), Jim, Jamielou T. (Autor), Katigbak, Samantha Kathryn V. (Autor)
Formato:	Livro
Idioma:	English
Assuntos:	Cornstarch > Philippines. Starch > Philippines. Rice flour > Philippines. Xanthan gum.