Textural and other quality properties of instant fried noodles as affected by some ingredients

Cereal Chemistry

Volumn 81, Issue 6, 2004, Pages 772-776

  Yu, Li Juan ^a   Ngadi, Michael O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

MOISTURE; MOISTURE DETERMINATION;

BREAKPOINT; FAT ABSORPTION; GUM CONTENT; INSTRON; MAXIMUM LOAD; MAXIMUM STRAINS; QUALITY ATTRIBUTES; QUALITY PROPERTIES; STRAIN AT BREAK; UNIVERSAL TESTING MACHINES;

STARCH;

FAT; STARCH; WATER;

ARTICLE; CORPUS STRIATUM; DOUGH; ELASTICITY; FLOUR; FOOD COMPOSITION; FOOD PROCESSING; FRYING; LIPID ABSORPTION; MACHINE; MOISTURE; REHYDRATION;

EID: 9744234329     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.6.772     Document Type: Article

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