Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles-Reference-Cited by-同舟云学术

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

Published:2022-04-04 Issue:7 Volume:57 Page:4107-4118
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yoon Seong¹,Yang Geunhyuk¹,Kwon Hyukjin¹,Lee Suyong¹^ORCID

Affiliation:

1. Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15727

Reference42 articles.

1. Physical and chemical properties of corn, cassava, and potato starchs

2. Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

3. Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

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