Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour-Reference-Cited by-同舟云学术

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Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Published:2023-08-30 Issue:3 Volume:27 Page:180-186
ISSN:1226-4768
Container-title:Food Engineering Progress
language:
Short-container-title:Food Eng. Prog.

Author:

Jeong Gyeong A,Chae Rin,Lee Chang Joo

Publisher

Korean Society for Food Engineering

Subject

Food Science

Link

http://fulltext.koreascholar.com/service/pdf.aspx?pdf=NIdoWYKGp3g=

Reference25 articles.

1. Burdock GA. 2007. Safety assessment of hydroxypropyl methylcellulose as a food ingredient. Food Chem. Toxicol. 45: 2341-2351.

2. Cho HJ , Yoo YJ , Kang MY , Um IC. 2011. Study on the noodlemaking properties of rice added with natural polymers. Agric. Rex. Bull. Kyungpook National University. 29: 55-62.

3. Choi OJ , Jung HN. 2021. Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars. Korean J. Food Preserv. 28: 53-62.

4. Han O , Kim JS , Lee HY , Kim YM , Shin DH. 1988. Physicochemical characteristics of rice flour gelatinized by drum-drying. Korean J. Food Sci. Technol. 20: 392-398.

5. Jeong GA , Han SH , Park JY , Shin YL , Lee SJ , Lee CJ. 2019. Quality characteristics of noodles supplemented with rice flour and alkaline reagent. Korean J. Food Sci. Technol. 51: 237-242.

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