Quick-boiling noodle production by using infrared drying

Journal of Food Engineering

Volumn 106, Issue 3, 2011, Pages 245-252

  Basman, Arzu ^a   Yalcin, Seda ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Drying; Infrared; Noodle; Quality; Quick boiling

Indexed keywords

COOKING TIME; DIETARY FIBERS; DRYING TIME; ENZYME RESISTANT STARCH; IN-VITRO; NOODLE; PROTEIN BANDS; QUICK-BOILING; RELATIVE INTENSITY; SDS-PAGE; STARCH GRANULES; TOTAL ORGANIC MATTER; VISCOSITY VALUE;

DIFFRACTION PATTERNS; INTERFEROMETRY; PHASE TRANSITIONS; STARCH; X RAY DIFFRACTION;

INFRARED DRYING;

EID: 79959334633     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.019     Document Type: Article

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