Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker

Food Research International

Volumn 36, Issue 4, 2003, Pages 381-386

  Li, J H ^a   Vasanthan, T ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Extrusion cooking; Field pea starch; Oxidation; Starch noodle

Indexed keywords

CHLORINE; OXIDATION; SODIUM COMPOUNDS; VISCOSITY;

EXTRUSION COOKING;

STARCH;

PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 0037224124     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00230-2     Document Type: Article

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