Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles
Allah Bakhsh Javaid, Hanguo Xiong, Zhouyi Xiong, Ziauddin Ziauddin, Ikram Ullah, Pengkai Wang
Topics & Concepts
Xanthan gumFood scienceRheologySodium dodecyl sulfateChemistryInstantAbsorption of waterMicrostructureViscosityMaterials scienceChromatographyComposite materialCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls