Open AccessFormulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles
Author(s) -
Heny Herawati,
Elmi Kamsiati,
Sunarmani Sunarmani
Publication year - 2021
Publication title -
international journal of technology
Language(s) - English
Resource type - Journals
ISSN - 2087-2100
DOI - 10.14716/ijtech.v12i3.4139
Subject(s) - guar gum , food science , gluten free , proximate , gluten , yolk , chemistry , wheat flour , raw material , organic chemistry
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