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Hydrothermal treatments of rice starch for improvement of rice noodle quality

Author:
Hormdok, R., Noomhorm, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1723-1731
ISSN:
0023-6438
Subject:
hot water treatment, rice starch, noodles, food quality, annealing, slurries, gelation, gel strength, pasting properties, physicochemical properties, model food systems
Agid:
2801151