Effect of extruded corn flour addition on the quality characteristics of fine dried noodles
Author:
Affiliation:
1. College of Food Science and Technology Henan University of Technology Zhengzhou Henan China
2. Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou Henan China
Funder
Henan University of Technology
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10547
Reference56 articles.
1. Quality evaluation of noodles prepared from blending of broken rice and wheat flour
2. Engineering Review Food Extrusion Technology and Its Applications
3. Macronutrients in Corn and Human Nutrition
4. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming
5. Maizes
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