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Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

  • Published:2012-04 Issue:1 Volume:46 Page:23-28
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Li Man,Zhang Jia-Hui,Zhu Ke-Xue,Peng Wei,Zhang Shi-Kang,Wang Bin,Zhu Yue-Jin,Zhou Hui-Ming

Funder

National Key Technology R&D Program

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2010

2. Approved methods of the AACC;American Association of Cereal Chemists,2000

3. Inulin-enriched pasta: effects on textural properties and starch degradation;Brennan;Food Chemistry,2004

4. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality;Chillo;Journal of Cereal Science,2008

5. Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles;Choo;Food Chemistry,2010

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