Funder
Henan Provincial Science and Technology Research Project
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference47 articles.
1. M. Li, K.X. Zhu, Q.J. Sun, T. Amza, X.N. Guo, H.M. Zhou, Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles understanding the deterioration mechanisms of fresh noodles. Food Chem. 216, 374–381 (2017)
2. J. Lim. S. Jeong., I.K. Oh, S. Lee, Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles. LWT. 84, 788–794 (2017)
3. C.L. Choo, N.A.A. Aziz, Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chem. 119, 34–40 (2010)
4. E. Silva, M. Birkenhake, E. Scholten, L.M.C. Sagis, E. van der Linden, Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. Food Hydrocoll. 30, 42–52 (2013)
5. Y. Gao, M.E. Janes, B. Chaiya, M.A. Brennan, C.S. Brennan, W. Prinyawiwatkul, Gluten-free bakery and pasta products: prevalence and quality improvement. J. Food Sci. 53, 19–32 (2018)