相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour
Pornpimol Sereewat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion
Fengfeng Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology
Jeong-Ju Baek et al.
JOURNAL OF CEREAL SCIENCE (2014)
Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making
Baljeet S. Yadav et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches
Bruna Klein et al.
CARBOHYDRATE POLYMERS (2013)
Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour
Carolina Lopes Leivas et al.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2013)
Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process
Ning Wang et al.
FOOD CHEMISTRY (2012)
Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends
Pragati Kaushal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
Carlo Giuseppe Rizzello et al.
FOOD CHEMISTRY (2011)
Processing Properties of Korean Rice Varieties in Relation to Rice Noodle Quality
Hye Min Han et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Suitability of pigeon pea and rice starches and their blends for noodle making
Baljeet S. Yadav et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars
Maninder Kaur et al.
CARBOHYDRATE POLYMERS (2010)
Effect of hydrothermal treatment of rice flour on various rice noodles quality
Supawadee Cham et al.
JOURNAL OF CEREAL SCIENCE (2010)
Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving
Hong-Zhuo Tan et al.
FOOD RESEARCH INTERNATIONAL (2009)
Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli
Chanpen Charutigon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches
I. S. M. Zaidul et al.
CARBOHYDRATE POLYMERS (2007)
Effect of potato starch characteristics on the textural properties of Korean-style cold noodles made from wheat flour and potato starch blends
Takahiro Noda et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2006)
Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth
Chien-Chun Huang et al.
CARBOHYDRATE POLYMERS (2006)
Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches
L Kaur et al.
FOOD HYDROCOLLOIDS (2005)
Physicochemical properties of starches during potato growth
Q Liu et al.
CARBOHYDRATE POLYMERS (2003)
Physicochemical, rheological and cookie making properties of corn and potato flours
J Singh et al.
FOOD CHEMISTRY (2003)
Relationships between thermal, rheological characteristics and swelling power for various starches
JY Li et al.
JOURNAL OF FOOD ENGINEERING (2001)
Cooking characteristics and quality of noodles from food sorghum
EL Suhendro et al.
CEREAL CHEMISTRY (2000)
分享论文
