Measurement of physicochemical and dough pasting properties of fresh potato instant noodles as influenced by addition of emulsifiers-Reference-Cited by-同舟云学术

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Measurement of physicochemical and dough pasting properties of fresh potato instant noodles as influenced by addition of emulsifiers

Published:2023-09 Issue: Volume:11 Page:100107
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Zia-ud-Din ,Qazi Ihsan Mabood,Ayub Muhammad,Wahab Said,Khan Sheraz Ahmad,Ullah Hidayat,Ali Saqib,Ullah Ikram

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference27 articles.

1. Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles;Kraithong;Food Hydrocoll.,2023

2. Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage;Qi;Food Hydrocoll.,2023

3. Enhancing the quality of instant noodles;Choy,2011

4. Inclusion of oat flour in the formulation of regular salted dried noodles and its effects on dough and noodle properties;Majzoobi;J. Food Process. Preserv.,2014

5. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles;Pu;J. Cereal Sci.,2017

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