Effects of preheating temperature, moisture, and sodium metabisulfite content on quality of noodles prepared from maize flour or meal;Efecto de la temperatura de precalentamiento, humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz

Food Science and Technology International

Volumn 5, Issue 4, 1999, Pages 339-346

  Waniska, R D ^a   yi, T ^b   lu, J ^b   Xue Ping, L ^b   xu, W ^b   Lin, H ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Ji Lin Light Industry Design and Research Institute   (China)

Author keywords

extrusion; maize; noodles

Indexed keywords

EID: 0033410068     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500406     Document Type: Article

References (13)

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