Use of different dietary fiber sources and hydrocolloids at noddle producing | Farklı besinsel lif kaynaklarının ve hidrokolloidlein erişte üretiminde kullanımı

additif alimentaire aditivos alimentarios analyse organoleptique bakery products chemical composition chemicophysical properties color colour composition chimique cooking cooking losses couleur cuisson fibras fibre fibres firmeza firmness food additives formulaciones formulation formulations gluten goma guar goma xantan gomme guar gomme xanthane guar gum organoleptic analysis procesamiento processing production produit de cuisson textura texture traitement turkey turquie xanthan gum