Significance of amylose content of wheat starch on processing and textural properties of instant noodles

Cereal Chemistry

Volumn 81, Issue 4, 2004, Pages 521-526

  Park, Chul Soo ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; WATER ABSORPTION;

AMYLOSE CONTENT; COOKING TIME; FREE LIPIDS; LIPID CONTENT; PROCESSING PROPERTIES; TEXTURAL PROPERTIES; WAXY STARCHES; WHEAT FLOURS; WHEAT STARCH; WILD TYPES;

STARCH;

AMYLOSE; STARCH;

ARTICLE; COLOR; COOKING; FLOUR; FOOD PROCESSING; FRYING; HARDNESS; LIPID ABSORPTION; LIPID COMPOSITION; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 3142743881     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.4.521     Document Type: Article

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