Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 551-576

  Tan, Hong Zhuo ^a   Li, Zai Gui ^b   Tan, Bin ^a  

^a ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Classification; History; Nutrition; Processing; Quality evaluating; Quality improving; Starch noodles; Starches; Structure

Indexed keywords

CHEMICALLY MODIFIED; CLASSIFICATION; CORN STARCHES; CRYSTALLINE ZONES; MODIFIED STARCHES; MUNG BEANS; PEA STARCHES; PHYSICO CHEMICALS; PIGEONPEA; POTATO STARCHES; PROCESSING TECHNOLOGIES; PROCESSING VARIABLES; QUALITY EVALUATING; QUALITY IMPROVING; RHEOLOGICAL CHARACTERISTICS; STRUCTURE; SWEET POTATO STARCHES; TEXTURE PROPERTIES;

AMINES; CUTTING; HYDROLYSIS; NUTRITION; POLYSACCHARIDES; STRUCTURAL PROPERTIES; TEXTURES;

STARCH;

CAJANUS CAJAN; IPOMOEA BATATAS; PISUM SATIVUM; SOLANUM TUBEROSUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 67349129792     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.015     Document Type: Review

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