Influence of amylose content on cooking time and textural...

Food Science and Biotechnology 2012 / 04 Vol. 21; Iss. 2

Influence of amylose content on cooking time and textural properties of white salted noodles

Hwayoung Heo, Byung-Kee Baik, Chon-Sik Kang, Byung-Kil Choo, Chul Soo Park
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Volume:
21
Language:
english
Pages:
9
DOI:
10.1007/s10068-012-0046-9
Date:
April, 2012
File:
PDF, 245 KB
english, 2012
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