Textural characteristics and sensory evaluation of cooked dry chinese noodles based on wheat-sweet potato composite flour

International Journal of Food Properties

Volumn 13, Issue 2, 2010, Pages 294-307

  Zhang, Weidong ^a   Sun, Cailing ^b   He, Fengli ^a   Tian, Jichun ^a,b  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b Sub Center of Cereal Quality Control and Test (Taian)   (China)

Author keywords

Dry Chinese noodle; Sensory evaluation; Textural analysis; Wheat sweet potato flour blend

Indexed keywords

COLOR VALUES; COMPOSITE FLOUR; SENSORY EVALUATION; SWEET POTATO; SWEET POTATO FLOUR; TEXTURAL ANALYSIS; TEXTURAL CHARACTERISTIC; WHEAT FLOURS;

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 77749270820     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802338194     Document Type: Article

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