Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles-Reference-Cited by-同舟云学术

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Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles

Published:2021-11-10 Issue:12 Volume:86 Page:5188-5199
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Park Jiwoon¹^ORCID,Woo Seung‐Hye¹,Park Jong‐Dae¹,Sung Jung Min¹

Affiliation:

1. Research Group of Food Processing, Korea Food Research Institute Wanju Republic of Korea

Funder

Korea Food Research Institute

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15956

Reference43 articles.

1. Utilization of a Maltotetraose-Producing Amylase as a Whole Wheat Bread Improver: Dough Rheology and Baking Performance

2. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

3. Small differences in amylopectin fine structure may explain large functional differences of starch

4. Important Sensory Properties Differentiating Premium Rice Varieties

5. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Cited by 1 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. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods;Critical Reviews in Food Science and Nutrition;2024-03-26

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