Great Northern Bean Could Improve the Nutritional Value of Instant Noodles-Reference-Cited by-同舟云学术

Great Northern Bean Could Improve the Nutritional Value of Instant Noodles

Published:2016-03 Issue:2 Volume:93 Page:156-161
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Hui¹,Ratnayake Wajira S.¹²

Affiliation:

1. Applied Research & Engineering – The Food Processing Center, Department of Food Science & Technology, University of Nebraska–Lincoln, Lincoln, NE, 68583-0930, U.S.A.

2. Current affiliation: Carbohydrate Science – Global Research & Technology, Ingredion Incorporated, 10 Finderne Avenue, Suite C, Bridgewater, NJ 08873-3365, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-15-0133-R

Reference40 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. Method 66-50.01. Pasta and noodle cooking quality—Firmness. Approved November 1, 1989. Method 76-21.01. General pasting method for wheat or rye flour or starch using the Rapid Visco Analyser. Approved October 15, 1997. Available online only. AACCI: St. Paul, MN.

2. AOCS. 2009. Approved procedure Ba 6a-05. Crude fiber analysis in feeds by filter bag technique. American Oil Chemists Society: Urbana, IL.

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