Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles-Reference-Cited by-同舟云学术

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Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

Published:2013-05 Issue:1 Volume:116 Page:213-217
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Heo Soojung,Lee Seung Mi,Shim Jae-Hoon,Yoo Sang-Ho,Lee Suyong

Funder

High Value-added Food Technology Development Program, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Physicochemical properties related to quality of rice noodles;Bhattacharya;Cereal Chemistry,1999

2. Effect of hydrothermal treatment of rice flour on various rice noodles quality;Cham;Journal of Cereal Science,2010

3. Study of wheat flour–cassava starch composite mix and the function of cassava mucilage in Chinese noodles;Charles;Food Hydrocolloids,2007

4. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

5. Rheological properties of gluten-free bread formulations;Demirkesen;Journal of Food Engineering,2010

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