Effect of pre‐gelatinized high amylose maize starch...

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International Journal of Food Science & Technology 2020 / 08

Effect of pre‐gelatinized high amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles

Muhammad, Lubowa, Yeoh, ShinYong, Varastegan, Boshra, Easa, Azhar Mat
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14754
Date:
August, 2020
File:
PDF, 14.36 MB
2020
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