PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE-MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS

Author:

SHAN SHAN,ZHU KE-XUE,PENG WEI,ZHOU HUI-MING

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

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2. Pasting properties of γ-irradiated rice starches as affected by pH;BAO;J. Agric. Food Chem.,2002

3. Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour;BORNEO;Food Sci. Technol.,2008

4. Identification and distribution of simple and acylated betacyanin pigments in the Amaranthaceae;CAI;J. Agric. Food Chem.,2001

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