Starch‐based noodles: Current technologies, properties, and challenges-Reference-Cited by-同舟云学术

Starch‐based noodles: Current technologies, properties, and challenges

Published:2022-11-02 Issue:1 Volume:54 Page:21-53
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Bangar Sneh Punia¹^ORCID,Ali N. Afzal²,Olagunju Aderonke Ibidunni³,Pastor Kristian⁴,Ashogbon Adeleke Omodunbi⁵,Dash Kshirod K.⁶^ORCID,Lorenzo Jose M.⁷⁸,Ozogul Fatih⁹

Affiliation:

1. Department of Food, Nutrition, and Packaging Sciences Clemson University Clemenson South Carolina USA

2. School of Agro and Rural Technology Indian Institute of Technology Guwahati Assam India

3. Department of Food Science and Technology Federal University of Technology Akure Nigeria

4. Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia

5. Department of Chemical Sciences Adekunle Ajasin University Akungba‐Akoko Nigeria

6. Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India

7. Centro Tecnológico de la Carne de Galicia Ourense Spain

8. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad deVigo Ourense Spain

9. Department of Seafood Processing Technology, Faculty of Fisheries University of Cukurova Adana Turkey

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12730

Reference123 articles.

1. Production and Quality Evaluation of Noodles From Sweet Potato Starch

2. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

3. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment

4. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles

5. Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01

2. Starch-based pasta and bakery products for traditional markets and celiac syndrome consumers—examples of the traditional process of noodles in China;Starch Industries: Processes and Innovative Products in Food and Non-Food Uses;2024

3. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality;Carbohydrate Polymers;2023-12

4. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles;Foods;2023-04-16