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Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 593-595

Enhancing β-carotene content in Asian noodles by adding pumpkin powder

(6) Lee, Chi Ho a Cho, Jin Kook a Lee, Seung Ju a Koh, Wonbang a Park, Woojoon a Kim, Chang Han a

a Konkuk University (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING PROPERTIES; DOUGH PROPERTIES; FARINOGRAPHS; POWDER LEVEL; SENSORY CHARACTERISTICS;

WATER ABSORPTION;

BETA CAROTENE;

ARTICLE; COLOR; COOKING; DOUGH; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; HARDNESS; NONHUMAN; NOODLE; PUMPKIN; SAMPLING; TASTE; TEMPERATURE MEASUREMENT; VISCOSITY;

EID: 0036061944 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.4.593 Document Type: Article

Times cited : (51)

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