Moisture Distribution and Texture of Various Types of Cooked Spaghetti-Reference-Cited by-同舟云学术

Moisture Distribution and Texture of Various Types of Cooked Spaghetti

Published:2004-05 Issue:3 Volume:81 Page:350-355
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Irie Kentaro¹²,Horigane Akemi K.³,Naito Shigehiro³,Motoi Hirofumi¹,Yoshida Mitsuru³⁴

Affiliation:

1. Research Center for Basic Science, Research and Development, Quality Assurance Division, Nissin Seifun Group Inc., 5-3-1 Tsurugaoka, Oi-machi, Iruma, Saitama 356-8511, Japan.

2. Present address: Production Control Section, Production Department, Chilled and Frozen Products, Nisshin Foods Inc., 1-25, Kanda-Nishiki-cho, Chiyoda, Tokyo, 101-8441, Japan.

3. National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

4. Corresponding author. Phone: +81-29-838-8033. Fax: +81-29-838-7996. E-mail: mitsuru@nfri.affrc.go.jp

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

1. Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

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