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
Crossref DOI link: https://doi.org/10.32508/stdjet.v5i4.1044
Published Online: 2022
Published Print: 2022
Update policy: https://doi.org/10.32508/stdj.crossmark
