EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut
The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum) at additional levels (1%, 2% and 3%) on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016-01-01
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| Series: | MATEC Web of Conferences |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/matecconf/20165704005 |