2021-01-062021-01-062020-11-29http://hdl.handle.net/123456789/12389engUrheberrechtlich geschützthttps://rightsstatements.org/page/InC/1.0/cooking losshardnessresponse surface methodtensile strengthcassava dried noodlehydrocolloidoptimizationprotein isolate580640Optimization of cassava dried noodle using hydrocolloid and protein isolates: a tropical noodleAufsatzManiokMehlHydrokolloidTeigware