Effects of immature persimmon (diospyros kaki linn. f.) juice on the pasting, textural, sensory and color properties of rice noodles

Journal of Texture Studies

Volumn 43, Issue 3, 2012, Pages 187-194

  Han, Lihong ^a,b   Qi, Shan ^a   Lu, Zhanhui ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Ningxia Teachers College   (China)

Author keywords

Color; Immature persimmon juice; Rapid visco analysis; Rice noodle; Sensory properties; Texture

Indexed keywords

BREAKING STRAIN; BREAKING STRESS; BREAKING WORK; COLOR PROPERTIES; COLOR STABILITY; HOMOGENEOUS MICROSTRUCTURE; IMMATURE PERSIMMON JUICE; LASER SCANNING CONFOCAL MICROSCOPY; MICROSTRUCTURAL OBSERVATIONS; PASTING TEMPERATURE; PEAK VISCOSITIES; RAPID VISCO-ANALYSIS; RICE FLOUR; RICE NOODLE; SENSORY PROPERTIES;

CONFOCAL MICROSCOPY; SCANNING ELECTRON MICROSCOPY; TEXTURES;

COLOR;

DIOSPYROS; DIOSPYROS KAKI;

EID: 84861850344     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00328.x     Document Type: Article

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