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Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles
White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, th...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137948/ https://www.ncbi.nlm.nih.gov/pubmed/37107457 http://dx.doi.org/10.3390/foods12081662 |