Effects of Xanthan gum and feed moisture on the physical properties and cooking quality of rice noodles

Effects of Xanthan gum and feed moisture on the physical properties and cooking quality of rice noodles

Professor    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
Year2021
Author林貞信*
Author count1
Created date2022-03-24
Author order4
Corresponding authortrue
Publication year2021
Symposium nameThe 2nd International Conference on Biotechnology and Food Sciences
Publication city網路線上
Publication country印度尼西亞共和國
Start date2021-09-30
End date2021-09-30
Review system
LanguageForeign Language