Influence of natural fermentation on physico-chemical characteristics of rice noodles-Reference-Cited by-同舟云学术

Influence of natural fermentation on physico-chemical characteristics of rice noodles

Published:2003-06 Issue:5 Volume:38 Page:505-510
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Lu Zhan-Hui,Li Li-Te,Cao Wei,Li Zai-Gui,Tatsumi Eizo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00701.x/fullpdf

Reference16 articles.

1. AACC (American Association of Cereal Chemists) (1983 ). , Method 46-11, approved October 1976, revised October 1985, 18th edn. St Paul, MN: The Asssociation.

2. AOAC (2000 ). 17th edn. Gaithersburg, MD, USA: AOAC International. Official Method 925.10, 945.39, 923.03, 942.15.

3. Rheological Properties of Acidified and UV-Irradiated Starches

4. Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch

5. Colorimetric Method for Determination of Sugars and Related Substances

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