Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study
Authors:
- 15 March 2021
- journal article
- research article
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 14 (5) , 945-955
Abstract
No abstract availableKeywords
Funding Information
- Key Technologies Research and Development Program (No. 2018YFD0401003)
- National First-Class Discipline Program of Food Science and Technology (JUFSTR20180204)
- the program for Distinguished Talents of Six Domains in Jiangsu Province (NY-009)
- the program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
This publication has 42 references indexed in Scilit:
- New insights into loss of swelling power and pasting profiles of acid hydrolyzed starch granulesStarch - Stärke, 2012
- Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle MakingCereal Chemistry, 2011
- Mechanisms of Heat-Mediated Aggregation of Wheat Gluten Protein upon Pasta ProcessingJournal of Agricultural and Food Chemistry, 2011
- Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pastaFood Chemistry, 2010
- Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White NoodlesCereal Chemistry, 2009
- Impact of α‐Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat FlourCereal Chemistry, 2006
- Structural and Physicochemical Characteristics of Lintnerized Native and Sour Cassava StarchesStarch - Stärke, 2002
- Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from PastaCereal Chemistry, 1999
- Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese NoodlesStarch - Stärke, 1993
- Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodlesJournal of the Science of Food and Agriculture, 1992