Noodle Quality as Related to Sorghum Starch Properties-Reference-Cited by-同舟云学术

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Noodle Quality as Related to Sorghum Starch Properties

Published:2001-07 Issue:4 Volume:78 Page:417-420
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Beta Trust¹,Corke Harold²

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011.

2. Corresponding author. Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong. Fax: +852 2858 3477. E-mail: hcorke@yahoo.com

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference23 articles.

1. Phenolic compounds and kernel characteristics of Zimbabwean sorghums

2. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces

3. Physicochemical Properties Related to Quality of Rice Noodles

4. Properties of Starch Noodles as Affected by Sweetpotato Genotype

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1. Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking;Starch - Stärke;2024-07-10

2. Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle;IOP Conference Series: Earth and Environmental Science;2024-06-01

3. Sorghum starch: functionality and potential applications;Non-Conventional Starch Sources;2024

4. Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch;Food Engineering Progress;2023-08-30

5. Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods;Food Production, Processing and Nutrition;2023-06-04

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