Use of microwave heating to control the degree of starch gelatinization in noodles

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 357-362

  Xue, Changfeng ^a   Sakai, Noboru ^a   Fukuoka, Mika ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Gelatinization; Microwave heating; Quick boiling noodle; Starchy food

Indexed keywords

FOOD PROCESSING; MICROWAVE HEATING; TEMPERATURE DISTRIBUTION;

GELATINIZATION TEMPERATURE; STARCHY FOOD;

STARCH;

EID: 40049096179     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.017     Document Type: Article

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