Changes of lipids in noodle dough and dried noodles during industrial processing-Reference-Cited by-同舟云学术

Changes of lipids in noodle dough and dried noodles during industrial processing

Published:2021-07-16 Issue:8 Volume:86 Page:3517-3528
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Zhen¹²^ORCID,Huang Qian¹²,Xing Jun‐Jie¹²,Guo Xiao‐Na¹²,Zhu Ke‐Xue¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Food Science and Technology Jiangnan University Wuxi China

Funder

National Basic Research Program of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15844

Reference46 articles.

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2. AACC International(2009).Approved Methods of Analysis 11th Ed. Method 30‐25.01. Crude Fat in Wheat Corn and Soy Flour Feeds and Mixed Feeds.AACCI: St. Paul MN.

3. AACC International(2009).Approved Methods of Analysis 11th Ed. Method 02‐02.02. Fat Acidity—Rapid Method for Small Grains.AACCI: St. Paul. MN.

4. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

5. Heat induced formation of free radicals in wheat flour

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