Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method-Reference-Cited by-同舟云学术

Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method

Published:2002-11 Issue:6 Volume:79 Page:838-842
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lee Seung Ju¹²,Rha Mikyoung¹,Koh Wonbang¹,Park Woojoon³,Lee Chiho⁴,Kwon Young An⁵,Hwang Jae-Kwan⁶

Affiliation:

1. Wheat Foods Research Laboratory, Department of Food Science and Technology, Dongguk University, 26, 3-ka, Phil-dong, Chung-ku, Seoul 100-715, Korea.

2. Corresponding author. E-mail: Lseungju@dongguk.edu.

3. U.S. Wheat Associates Inc., 303 Leema Building, 146-1, Soosong-dong, Chongro-ku, Seoul 110-140, Korea.

4. Department of Animal Products Science, Konkuk University, 93-1, Mojin-dong, Kwanjin-ku, Seoul 143-701, Korea.

5. Department of Food Science and Technology, Woosuk University, 490 Hujeong-ri, Samrye-eup, Wanju-kun, Chonbuk 565-800, Korea.

6. Department of Biotechnology, Yonsei University, Seoul 120-749, Korea.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference15 articles.

1. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

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

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