Moisture Distribution and Texture of Various Types of Cooked Spaghetti

Cereal Chemistry

Volumn 81, Issue 3, 2004, Pages 350-355

  Irie, Kentaro ^a,b   Horigane, Akemi K ^c   Naito, Shigehiro ^c   Motoi, Hirofumi ^a   Yoshida, Mitsuru ^c  

^a NISSHIN SEIFUN GROUP INC   (Japan)

^b Nisshin Foods Inc   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

MAGNETIC RESONANCE IMAGING; MOISTURE CONTROL; MOISTURE DETERMINATION; MOISTURE METERS;

%MOISTURE; BREAKING FORCE; COOKED SPAGHETTI; FORCE-DISTANCE-CURVES; LARGE DIP; LONG LIFE; MECHANICAL PROPERTIES TEST; MOISTURE DISTRIBUTION; PEAK FORCE; SPIN-SPIN RELAXATION TIME;

QUALITY CONTROL;

ARTICLE; COOKING; ELECTRON SPIN RESONANCE; FOOD QUALITY; MECHANICAL PROPERTY; MECHANICAL STRESS; MOISTURE; NUCLEAR MAGNETIC RESONANCE IMAGING; WHEAT;

TRITICUM AESTIVUM;

EID: 2342607912     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.3.350     Document Type: Article

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