Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Food Science and Biotechnology

Volumn 20, Issue 5, 2011, Pages 1173-1178

  Han, Jung Ah ^b   Seo, Tae Rang ^a   Lim, Seung Taik ^a   Park, Dong June ^c  

^a Korea University   (South Korea)

^b Sangmyung University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

cooking loss; gum; noodle; rice starch; sweet potato starch; texture

Indexed keywords

CURDLAN; GUM; LOCUST BEAN GUM; MEDIUM GRAINS; NOODLE; PASTING VISCOSITIES; PEAK VISCOSITIES; RICE STARCH; SWEETPOTATO STARCH; TEXTURAL PROPERTIES;

BIOTECHNOLOGY; GENETIC ENGINEERING; TEXTURES;

STARCH;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84857553046     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0162-y     Document Type: Article

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