Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch-Reference-Cited by-同舟云学术

Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch

Published:2008-05 Issue:2 Volume:86 Page:162-166
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Li Zaigui,Liu Wenju,Shen Qun,Zheng Wei,Tan Bin

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

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4. Process variables, gelatinized starch and moisture effects on physical properties of mung bean noodles;Galvez;Journal of Food Science,1994

5. Gao, Q. Y. (1998). Systematic studies on properties of bean starches and their application for starch silk (pp. 86–92). Ph.D. Thesis, South China University of Technology, China.

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