Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour-Reference-Cited by-同舟云学术

Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour

Published:2021-07 Issue:7 Volume:30 Page:921-930
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Moon Yujin,Kweon Meera^ORCID

Funder

Rural Development Administration, Korea

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00936-6.pdf

Reference30 articles.

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3. Baik BK, Lee MR. Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chemistry. 80: 304-309 (2003)

4. Bellido GG, Hatcher DW. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry. 125: 813-822 (2011)

5. Cato L, Halmos AL, Small DM. Measurement of lipoxygenase in Australian white wheat flour: the effect of lipoxygenase on the quality properties of white salted noodles. Journal of the Science of Food and Agriculture. 86: 1670-1678 (2006)

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