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
