Asian noodles: History, classification, raw materials, and processing

Food Research International

Volumn 41, Issue 9, 2008, Pages 888-902

  Fu, Bin Xiao ^a  

^a Canadian International Grains Institute   (Canada)

Author keywords

Noodles; Processing; Wheat flour

Indexed keywords

AGRICULTURAL PRODUCTS; COLOR; DISCOLORATION; ENZYMES; GRAIN (AGRICULTURAL PRODUCT); IMAGE SEGMENTATION; MIXING; OFFSHORE OIL WELL PRODUCTION; OPTICAL PROPERTIES; PROTEINS; TEXTURES;

ALKALINE SALTS; ASIAN COUNTRIES; COLOUR DEVELOPMENTS; COOKING LOSSES; DOUGH MIXING; FINISHED PRODUCTS; FLOUR EXTRACTION RATES; HIGH QUALITIES; MANUFACTURING; MATERIAL QUALITIES; NOODLES; PASTING PROPERTIES; POLYPHENOL OXIDASES; PROCESSING PROPERTIES; PROTEIN CONTENTS; SHEET FORMING; SHELF-LIFE; STAPLE FOODS; STARCH PASTES; STARCH PROPERTIES; STARCH SWELLINGS; SURFACE SWELLINGS; SWEET POTATOES; TEXTURAL CHARACTERISTICS; TEXTURAL PROPERTIES; WHEAT FLOUR; WHEAT FLOURS; WHEAT VARIETIES; WHITE SALTED NOODLES;

STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 54149107497     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.11.007     Document Type: Article

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