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.
2020–2021 Impact Factor: 0.483
| Indexed and abstracted in Clarivate Analytics (previously Thomson Reuters) Master Journal List, SCOPUS, Scimago Journal Ranking, Chemical Abstracts, Google Scholar Food Science and Technology Abstracts, Index to Philippine Periodicals, Speleological Abstracts, Ekistic Index to Periodicals, and Applied Mechanics Review. |
Follow us: 
facebook.com/pjs.dost
 |
DAILY WEATHER FORECAST |
 |
EARTHQUAKE, VOLCANO and TSUNAMI BULLETINS |
 |
PROJECT NOAH |
 |
CLIMATEX |
