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

VNUHCM JOURNAL OF ENGINEERING AND TECHNOLOGY

A sub-journal of VNUHCM Journal of Science and Technology since 2018

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