INFLUENCE OF FROZEN NOODLE PROCESSING ON COOKED NOODLE TEXTURE-Reference-Cited by-同舟云学术

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INFLUENCE OF FROZEN NOODLE PROCESSING ON COOKED NOODLE TEXTURE

Published:2004-10 Issue:4 Volume:35 Page:429-444
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

HATCHER D.W.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2004.tb00605.x/fullpdf

Reference18 articles.

1. ANON . 1993 . Quick Frozen Foods International (Oct).

2. ANON . 1994 . Quick Frozen Foods International (Oct).

3. Triple Fortification of Instant Noodles in Thailand

Cited by 22 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. Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow;International Journal of Biological Macromolecules;2024-11

2. Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles;International Journal of Food Science & Technology;2024-07-18

3. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles;Foods;2024-02-09

4. Changes in the properties of major components of frozen raw noodles during frozen storage;Journal of Cereal Science;2023-07

5. Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties;International Journal of Biological Macromolecules;2023-07

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