Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles-Reference-Cited by-同舟云学术

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Published:2020-07-02 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Yuan‐Hui¹^ORCID,Zhang Ya‐Ru¹,Xu Fei¹,Li Ze‐Kai¹

Affiliation:

1. National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology Henan University of Technology Zhengzhou China

Funder

Open Project of National Engineering Laboratory for Wheat and Corn Further Processing

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14717

Reference29 articles.

1. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

2. Review on identification, underlying mechanisms and evaluation of freezing damage

3. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

4. Asian noodles: History, classification, raw materials, and processing

5. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles

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