Physicochemical properties and salted noodle-making quality of purple sweet potato flour and wheat flour blends

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 709-716

  Shan, Shan ^a   Zhu, Ke Xue ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; COOKING PROPERTIES; PASTE VISCOSITY; PEAK TEMPERATURES; PHYSICOCHEMICAL PROPERTY; PURPLE SWEET POTATOES; TEXTURE ANALYSIS; TEXTURE PROPERTIES;

CEREAL PRODUCTS; GELATION; TEXTURES;

THERMAL PROCESSING (FOODS);

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 84885862315     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00686.x     Document Type: Article

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