Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch
Author:
Publisher
Korean Society for Food Engineering
Subject
Food Science
Link
http://fulltext.koreascholar.com/service/pdf.aspx?pdf=nOcNNVgsgnY=
Reference32 articles.
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3. Bae CH , Park GH , Kang WW , Park HD. 2013. Quality characteristics of cookies added with RS4 type resistant corn starch. Korean J. Food Preserv. 20: 539-545.
4. Beta T , Corke H. 2001. Noodle quality as related to sorghum starch properties. Cereal Chem. 78: 417-420.
5. Cho YH , Lim ST , Lee YT. 2014. Effects of rice starch addition on quality of instant fried noodles. J. Korean Soc. Food Sci. Nutr. 43: 1264-1269.
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1. Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch;Food Engineering Progress;2023-11-30
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