Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch-Reference-Cited by-同舟云学术

Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

Published:2020-07-25 Issue:15 Volume:100 Page:5334-5343
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Hsieh Chao‐Feng¹,Wang Li‐Kun¹²,Xu Bin²,Seib Paul A¹,Shi Yong‐Cheng¹

Affiliation:

1. Department of Grain Science and Industry Kansas State University Manhattan KS USA

2. School of Food and Biological Engineering Jiangsu University Zhenjiang China

Funder

Kansas State University

College of Veterinary Medicine, Purdue University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10581

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5. Formulation of high‐protein, high‐fiber (low‐carbohydrate), reduced calorie breads;Maningat C;AIB Tech Bullentin,2005

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