Optimum processing conditions of instant Asian noodles in superheated steam

Drying Technology

Volumn 26, Issue 2, 2008, Pages 204-210

  Pronyk, C ^a   Cenkowski, S ^a   Muir, W E ^a   Lukow, O M ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Cereal Research Centre   (Canada)

Author keywords

Colour; Commercial; Instant noodles; Superheated steam; TPA

Indexed keywords

ADHESION; COLOR; MOISTURE; STARCH; STEAM; TEMPERATURE DISTRIBUTION; VELOCITY;

BREAKING STRENGTH; GELATINIZATION; SUPERHEATED STEAM PROCESSING;

DRYING;

ADHESION; COLOR; DRYING; MOISTURE; STARCH; STEAM; TEMPERATURE DISTRIBUTION; VELOCITY;

EID: 39049124763     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701831457     Document Type: Article

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