Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles-Reference-Cited by-同舟云学术

Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles

Published:2019-09-05 Issue:6 Volume:96 Page:1011-1021
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Moon Yujin¹,Kim Kyeong Hoon²,Kweon Meera¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition Pusan National University Busan South Korea

2. Wheat Team, National Institute of Crop Science Rural Development Administration Jeonju South Korea

Funder

Rural Development Administration

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10206

Reference32 articles.

1. Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars

2. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

3. Hot-Air Drying Model for Udon Noodles.

4. Effects of high-temperature drying on technological properties of pasta

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