Measurement of cooked noodle stickiness using a modified instrumental method

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 838-842

  Lee, Seung Ju ^a   Rha, Mikyoung ^a   Koh, Wonbang ^a   Park, Woojoon ^a   Lee, Chiho ^a   Kwon, Young An ^a   Hwang, Jae Kwan ^a  

^a Dongguk University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

COMPRESSION FORCE; CONDITION; CONTACT AREAS; CONVENTIONAL METHODS; INSTRUMENTAL METHODS; MAXIMUM FORCES; MEASUREMENTS OF; SIMPLE COMPRESSIONS; SIMPLE++; STARCH CONTENTS;

PROBES;

STARCH;

ARTICLE; ASH; COMPRESSION; COOKING; CORRELATION COEFFICIENT; FLOUR; FORCE; MEASUREMENT; NOODLE; NUTRITIONAL SCIENCE; PROTEIN CONTENT; STICKINESS; TENSION;

FRAXINUS;

EID: 0036841023     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.838     Document Type: Article

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