Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size-Reference-Cited by-同舟云学术

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Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Published:2015-03 Issue:2 Volume:92 Page:211-217
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Malahayati Nura¹,Muhammad Kharidah²,Bakar Jamilah³,Karim Roselina³

Affiliation:

1. Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, 30662 Ogan Ilir, South Sumatera, Indonesia.

2. UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.

3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Effects of Home Food Preparation Practices on Nutrient Content of Foods

2. Determination of folic acid in fortified wheat flours

3. AOAC. 2005. Official Methods of Analysis, 16th Ed. Methods 920.85, 920.87, 923.03, and 925.10. AOAC: Washington, DC.

4. Folate: methods of analysis

Cited by 3 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 high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation;International Food Research Journal;2022-12-06

2. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles;LWT;2021-07

3. Rice noodles;Rice;2019

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