Impact of Processing Stages and Additives
on the Structural Quality of Cornstarch Bihon-Type Noodles


Maria Patricia V. Azanza*, Celina Bianca S. Alejandro, Jamielou T. Jim,
and Samantha Kathryna V. Katigbak

Department of Food Science and Nutrition, College of Home Economics
University of the Philippines Diliman, Quezon City 1101 Philippines


*Corresponding Author: This email address is being protected from spambots. You need JavaScript enabled to view it.


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