Screening of potato flour varieties suitable for noodle processing-Reference-Cited by-同舟云学术

Screening of potato flour varieties suitable for noodle processing

Published:2019-12-10 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xu Fen¹,Liu Wei¹,Huang Yanjie¹,Liu Qiannan¹,Zhang Chunjiang¹,Hu Honghai¹^ORCID,Zhang Hong²

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China

2. Hefei CAAS Nutridoer Co. Ltd., Academy of Food Nutrition and Health InnovationChinese Academy of Agricultural Sciences Hefei China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14344

Reference32 articles.

1. Amino acid composition and nutritional value of four cultivated South American potato species

2. The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

3. Asian noodles: History, classification, raw materials, and processing

4. Retrogradation of partially gelatinised potato starch prepared by ball milling

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