Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles

LWT

Volumn 55, Issue 2, 2014, Pages 627-631

  Heo, Soojung ^a   Jeon, Soyoung ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

Author keywords

Gluten free; Mushroom; Noodle; Rice; Glucan

Indexed keywords

FUNGI; RIGID STRUCTURES; ROOM TEMPERATURE; WATER ABSORPTION;

FUNCTIONAL PROPERTIES; GLUCANS; GLUTEN-FREE; LENTINUS EDODES; MUSHROOM; NOODLE; RICE; RICE FLOUR; WATER ABSORPTION INDEX; Β-GLUCAN;

GELATION;

BASIDIOMYCOTA; LENTINULA EDODES;

EID: 84888135836     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.002     Document Type: Article

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