Effect of seaweed addition (Eucheuma cottonii) and CMC on organoleptic assessment of Mocaf noodles

Author:

Suharman ,Pambudi Brevi Istu

Publisher

AIP Publishing

Reference22 articles.

1. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

2. Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

3. Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

4. U. A. Amir, H. Omar, N. Arifin, and S. I. Zubairi, “Optimization of Noodle Formulation with Carboxy Methyl Cellulose (CMC) of Oil Palm Empty Fruit Bunch and Different Flour [Extended Abstract] Optimization of Noodle Formulation with Carboxy Methyl Cellulose (CMC) of Oil Palm Empty Fruit Bunch and Dif,” no. August, 2018.

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