Porous-structured extruded instant noodles induced by the medium temperature α-amylase and its effect on selected cooking properties and sensory characteristics-Reference-Cited by-同舟云学术

Porous-structured extruded instant noodles induced by the medium temperature α-amylase and its effect on selected cooking properties and sensory characteristics

Published:2018-05-09 Issue:10 Volume:53 Page:2265-2272
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Jingpeng¹²^ORCID,Jiao Aiquan¹²,Deng Li³,Rashed Marwan M. A.¹²,Jin Zhengyu¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology; Joint International Research Laboratory on Food Safety; Jiangnan University; Wuxi 214122 China

2. School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi 214122 China

3. School of Liquor and Food Engineering; Guizhou University; Guiyang 550025 China

Funder

National Key Technology R&D Program

National Natural Science Foundation of China

Independent Research Project Program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13815/fullpdf

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