| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide noodles imparted with smoothness in a well-balanced manner while imparting resilience or firmness enough to eat without affecting own flavor. <P>SOLUTION: A texture improver for noodles comprising rhamsan gum is provided. Furthermore, one or more components selected from xanthan gum, agar-agar and alginic acid is(are) combinedly used in this texture improver. <P>COPYRIGHT: (C)2007,JPO&INPIT |
