Noodle quality affected by different cereal starches

Journal of Food Engineering

Volumn 97, Issue 2, 2010, Pages 135-143

  Huang, Yu Chan ^a   Lai, Hsi Mei ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Confocal laser scanning microscopy (CLSM); Reconstituted flour; Stress relaxation test; Waxy starch; White salted noodle

Indexed keywords

AMYLOSE CONTENT; CEREAL STARCHES; CONFOCAL LASER SCANNING MICROSCOPY; COOKING TIME; DENSE PACKING; FINE STRUCTURES; IN-WATER ABSORPTION; RHEOLOGICAL PROPERTY; RICE STARCH; STARCH GRANULES; WAXY CORN STARCH; WAXY RICE STARCH; WAXY STARCHES; WAXY WHEAT; WHEAT STARCH; WHITE SALTED NOODLES;

CONFOCAL MICROSCOPY; GRANULATION; RHEOLOGY; STRESS RELAXATION; WATER ABSORPTION; WATER CONTENT; WIRELESS SENSOR NETWORKS;

STARCH;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 70450223108     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.002     Document Type: Article

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