Effect of pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles-Reference-Cited by-同舟云学术

Effect of pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles

Published:2020-09-08 Issue:2 Volume:56 Page:1021-1029
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lubowa Muhammad¹^ORCID,Yeoh Shin‐Yong¹,Varastegan Boshra¹,Easa Azhar Mat¹

Affiliation:

1. Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden11800Malaysia

Funder

Universiti Sains Malaysia

The Academy of Sciences for the Developing World

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14754

Reference39 articles.

1. Ahmed I. Qazi I.M. Li Z.&Ullah J. (2016).Rice Noodles: Materials processing and quality evaluation. paper presented at the proceedings of the pakistan academy of sciences: b. life and environmental sciences.

2. Corn Starch Modification

3. Rice quality

4. Physicochemical Properties Related to Quality of Rice Noodles

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