Rheological properties of instant fried noodle dough as affected by some ingredients

Journal of the Science of Food and Agriculture

Volumn 86, Issue 4, 2006, Pages 544-548

  Yu, Li Juan ^a   Ngadi, Michael O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Gum; Ingredient; Instant fried noodle dough; Moisture; Rheology; Starch

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 32944464896     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2381     Document Type: Article

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