Since texture and color are the main criteria accepted for assessing overall quality of cooked noodles, the study was developed to investigate the physicochemical properties imparted by CS and enrichment by the cassava mucilage in oriental noodles.
Since texture and color are the main criteria accepted for assessing overall quality of cooked noodles, the study was developed to investigate the physicochemical propertiesimparted by CS and enrichment by the cassava mucilage in oriental noodles.