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Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles

  • Published:2019-11 Issue: Volume:90 Page:102828
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Seetapan Nispa,Limparyoon Nattawut,Yooberg Rattana,Leelawat Bootsrapa,Charunuch Chulaluck

Funder

National Metal and Materials Technology Center

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. American association of cereal chemists. Method 66-50, 76-31;AACC,2000

2. Official Methods of Analysis, Association of Official Analytical Chemist;AOAC,2012

3. Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio;Alamprese;J. Food Eng.,2009

4. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles;Asenstorfer;J. Cereal Sci.,2006

5. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network;Baier-Schenk;J. Cereal Sci.,2005

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