Effect of turanose on the rheology and oil uptake of instant fried noodles
Author:
Affiliation:
1. Department of Food Science & Biotechnology Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
2. Department of Food Science & Technology Sunchon National University Suncheon 57922 Korea
Funder
Ministry for Food, Agriculture, Forestry and Fisheries
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14381
Reference25 articles.
1. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
2. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system
3. Mechanisms and Factors for Edible Oil Oxidation
4. Regulation of Inflammation by Sucrose Isomer, Turanose, in Raw 264.7 Cells
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