Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles
Javaid, Allah Bakhsh, Xiong, Hanguo, Xiong, Zhouyi, Soomro, Aijaz Hussain, Zia-ud-Din,, Ahmad, Ishtiaq, Nawaz, Asad, Ullah, IkramLangue:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-018-9862-9
Date:
June, 2018
Fichier:
PDF, 1.21 MB
english, 2018