Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour-Reference-Cited by-同舟云学术

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Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour

Published:2022-05-13 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yang Xiao‐Qing¹^ORCID,Ru Xu¹,Sun Zhen‐Yu¹

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16733

Reference22 articles.

1. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers

2. Effect of drying methods on properties of potato flour and noodles made with potato flour;Bao H.;Foods (Basel, Switzerland),2021

3. IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLES

4. Influence of amylose content on cooking time and textural properties of white salted noodles

5. Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products

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. Investigating potato flour processing methods and ratios for noodle production;Food Science & Nutrition;2024-03-05

2. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles;Foods;2024-02-09

3. Changes in the structural and physicochemical characteristics of sonicated potato flour;Ultrasonics Sonochemistry;2023-10

4. Effects of addition of inulin and β‐glucan on selected physicochemical and thermal properties of ultrasonic modified potato flour;Journal of Food Processing and Preservation;2022-09-19

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