Opening book details…
About this Agricultural and Biological Sciences article
Effects of Xanthan Gum on Cooking Qualities, Texture and Microstructures of Fresh Potato Instant Noodles by Javaid, Allah Bakhsh; Xiong, Hanguo; Xiong, Zhouyi; Soomro, Aijaz Hussain; Zia-ud-Din, ; Ahmad, Ishtiaq; Nawaz, Asad; Ullah, Ikram is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Javaid, Allah Bakhsh; Xiong, Hanguo; Xiong, Zhouyi; Soomro, Aijaz Hussain; Zia-ud-Din, ; Ahmad, Ishtiaq; Nawaz, Asad; Ullah, Ikram
- Publisher
- Springer-Verlag; Springer Science + Business Media; Springer Science and Business Media LLC (ISSN 2193-4126)
- Published
- 2018
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)