Formation of resistant starch during processing and storage of instant noodles

International Journal of Food Properties

Volumn 13, Issue 3, 2010, Pages 454-463

  Dhital, Sushil ^a   Katawal, Surendra B ^b   Shrestha, Ashok K ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b TRIBHUVAN UNIVERSITY   (Nepal)

Author keywords

Frying; Instant noodle; Resistant starch; Steaming; Storage effect

Indexed keywords

DRY SOLIDS; MOISTURE CONTENTS; OIL CONTENTS; REFRIGERATED STORAGES; RESISTANT STARCH; STEAMING TIME; WHEAT FLOURS;

STARCH;

RAPID SOLIDIFICATION;

TRITICUM AESTIVUM;

EID: 77952397767     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802627091     Document Type: Article

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