Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate-Reference-Cited by-同舟云学术

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Published:2022 Issue: Volume:25 Page:
ISSN:1981-6723
Container-title:Brazilian Journal of Food Technology
language:
Short-container-title:Braz. J. Food Technol.

Author:

Thirathumthavorn Doungjai¹^ORCID,Sintongtanaput Aissaraporn¹,Wongpracharat Sutthaorn¹,Chai-Uea Piyachat¹,Udomrati Sunsanee²^ORCID

Affiliation:

1. Silpakorn University, Thailand

2. Kasetsart University, Thailand

Publisher

FapUNIFESP (SciELO)

Subject

Food Science

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232022000100453&tlng=en

Reference36 articles.

1. Approved methods of the AACC International. Method 66-50.01,2000

2. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles;Cao X.;Journal of Texture Studies,2017

3. Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle;Chung H. J.;Lebensmittel-Wissenschaft + Technologie,2012

4. Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion;Detchewa P.;Journal of Food Science and Technology,2016

5. Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles;Foo W. T.;International Food Research Journal,2011

Cited by 1 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. Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted;IOP Conference Series: Earth and Environmental Science;2024-07-01