The effect of curdlan and the resting process on the quality of the dried whole tofu noodles
Author:
Funder
Ministry of SMEs and Startups
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-01020-9.pdf
Reference30 articles.
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3. Cai Z, Zhang H. Recent progress on curdlan provided by functionalization strategies. Food Hydrocolloids. 68: 128-135 (2017)
4. Chhikara N, Kushwaha K, Jaglan S, Sharma P, Panghal A. Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles. Cereal Chemistry. 96: 154-161 (2019)
5. Choo CL, Aziz NAA. Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry. 119(1): 34-40 (2010)
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10
2. Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment;Journal of Cereal Science;2022-09
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