Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle-Reference-Cited by-同舟云学术

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Published:2011-03 Issue:2 Volume:88 Page:142-146
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Li¹²,Hou Gary G.²³,Hsu Ya-Hsuan²,Zhou Lirong⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.

2. Wheat Marketing Center, 1200 NW Naito Parkway, Ste. 230, Portland, OR 97209.

3. Corresponding author. Phone: (1) 503-295-0823; Fax: (1) 503-295-2735; E-mail: ghou@wmcinc.org

4. ICL Performance Products LP, 373 Marshall Ave., Webster Groves, MO 63119.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-07-10-0105

Reference29 articles.

1. Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch

2. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality

3. Folates in Asian Noodles: III. Fortification, Impact of Processing, and Enhancement of Folate Intakes

4. Investigation of folic acid stability in fortified instant noodles by use of capillary electrophoresis and reversed-phase high performance liquid chromatography

5. Accurate Estimation of Sweetpotato Amylase Activity by Flour Viscosity Analysis

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