Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles
Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing it into gluten-free noodle products, which can be consumed by people with celiac diseases. Some natural ingredients and food additives ca...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universitas Indonesia
2021-07-01
|
| coleção: | International Journal of Technology |
| Assuntos: | |
| Acesso em linha: | https://ijtech.eng.ui.ac.id/article/view/4139 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|