Effect of curdlan on textural and cooking qualities of noodles made with tofu-Reference-Cited by-同舟云学术

Effect of curdlan on textural and cooking qualities of noodles made with tofu

Published:2018-06-12 Issue:8 Volume:42 Page:e13661
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xin Yingji¹,Lee Ji Y.²,Kim Jisuk³,Kim Yookyung³^ORCID

Affiliation:

1. Department of Pharmacy, Graduate School of Pharmacy; Chung-Ang University; Seoul Korea

2. Department of Food Science and Technology; University of Georgia; Athens Georgia, USA

3. Department of Human Ecology; Graduate School, Korea University; Seoul Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13661/fullpdf

Reference35 articles.

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2. Association of Official Analytical Chemists (AOAC) 2000 Official Methods of Analysis, Method 945.14 & 923.03, Moisture in cereal adjuncts: Ash of flour: Direct method

3. Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage;Benedetti;Journal of Food Engineering,2016

4. Physicochemical properties related to quality of rice noodles;Bhattacharya;Cereal Chemistry,1999

5. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch;Chen;Journal of Food Science and Technology,2016

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