Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch

Journal of Food Engineering

Volumn 86, Issue 2, 2008, Pages 162-166

  Li, Zaigui ^a   Liu, Wenju ^a   Shen, Qun ^a   Zheng, Wei ^a   Tan, Bin ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

Author keywords

Centrifugation; Mung bean starch; Properties; Sour liquid processing; Vermicelli

Indexed keywords

CENTRIFUGATION; CORRELATION METHODS; DEGRADATION; SWELLING;

AMYLOSE; MUNG BEAN STARCH; SOUR LIQUID PROCESSING; VERMICELLI;

STARCH;

VIGNA RADIATA VAR. RADIATA;

EID: 37349064229     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.013     Document Type: Article

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