The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 2-8

  Choy, Ai Ling ^a   May, Bee K ^a   Small, Darryl M ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Acetylated potato starch; Colour; Fat uptake; Instant noodles; Sodium carboxymethyl cellulose; Texture

Indexed keywords

CELLULOSE; HARDNESS; PROTEINS; SODIUM; STARCH;

ACETYLATED POTATO STARCH; BASE MATERIAL; CARBOXYMETHYL CELLULOSE; EATING QUALITY; FAT UPTAKE; INSTANT NOODLE; POTATO STARCHES; SODIUM CARBOXYMETHYL CELLULOSE; TEXTURAL ATTRIBUTES; WHEAT FLOURS;

COLOR;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 79961159803     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.001     Document Type: Article

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