Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles

Publication date: Available online 6 January 2021Source: Food StructureAuthor(s): Allah Bakhsh Javaid, Hanguo Xiong, Zhouyi Xiong, Zia-ud-Din, Ikram Ullah, Pengkai Wang
Source: Food Structure - Category: Food Science Source Type: research