View of Impacts of addition ratio of hydroxypropyl methyl cellulose or guar gum on the quality of high fiber pasta from wheat flour and mung bean husk

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VNUHCM Journal of

Engineering and Technology

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 2018

ISSN 2615-9872

Return to Article Details Impacts of addition ratio of hydroxypropyl methyl cellulose or guar gum on the quality of high fiber pasta from wheat flour and mung bean husk Download Download PDF