Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles
Author:
Affiliation:
1. Department of Food Science and TechnologyObafemi Awolowo University Ile‐Ife Nigeria
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12493
Reference21 articles.
1. Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar
2. PH—Postharvest Technology
3. The physical properties of Category B cocoa beans
4. Activation Volume from Stress Relaxation Curves in Raw and Cooked Potato
5. EFFECT OF DEGREE OF COMPRESSION ON TEXTURE PROFILE PARAMETERS
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