Open AccessA Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum
Author(s) -
KaYoung Song,
O Hyeonbin,
Ki Youeng Joung,
So Yeon Shin,
Kim Young Soon
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.4.012
Subject(s) - basilicum , guar gum , ocimum , gluten free , food science , mathematics , gluten , chemistry , traditional medicine , medicine