Browsing by Subject "xanthan gum"
Now showing items 1-1 of 1
-
The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle
(Conference on Future Food Entrepreneurship and Estate (CoFFEE), 2023)Modifying mbote flour through fermentation using 9% Lactobacillus plantarum starter for 48 hours can improve mbote noodles characteristics. However, the noodles produced using modified mbote flour are still brittle and ...