Identification of characteristic starch properties of wheat varieties used to commercially produce dried noodles
Author:
Affiliation:
1. School of Chemistry and Food Engineering Changsha University of Science & Technology Changsha410114 Hunan Province China
2. Hunan Kemen Noodle Manufacturing Co., Ltd Changsha410114 Hunan Province China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14723
Reference37 articles.
1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry
2. Differential effects of the null alleles at the three Wx loci on the starch-pasting properties of wheat
3. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour
4. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)
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