Effects of Xanthan Gum and Feed Moisture on The Physical Properties and Cooking Quality of Rice Noodles Production using Pasta Extuder
Nur Aulia Ramadhani (a, b), Simon Bambang Widjanarko(b), Shao-Yang Hu(a), Jenshinn Lin(c)

a. Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, 91201 Taiwan
b. Department of Agricultural Product Technology, Universitas Brawijaya, Malang,
65145 Indonesia
c. Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201 Taiwan

Abstract

Abstract is submitted as file

Keywords: Rice Noodles, Extrusion, Xanthan Gum, Feed Moisture, Pasta Extruder

Topic: Agricultural product technology