Application of native and phosphorylated tapioca starches in potato starch noodle
Author:
Affiliation:
1. Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00262.x
Reference16 articles.
1. C. Chiu, and H. Chua ( 1990 ). Oriental noodle prepared from a cross-linked potato or sweet potato starch . US Patent no. 4 960 604.
2. Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles
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