Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorpti...

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Detalles Bibliográficos
Autores principales: Kang, Jinsoo, Lee, Jungu, Choi, Moonkyeung, Jin, Yongik, Chang, Dongchil, Chang, Yoon Hyuk, Kim, Misook, Jeong, Yoonhwa, Lee, Youngseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642809/
https://www.ncbi.nlm.nih.gov/pubmed/29043225
http://dx.doi.org/10.3746/pnf.2017.22.3.246

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642809/
https://www.ncbi.nlm.nih.gov/pubmed/29043225
http://dx.doi.org/10.3746/pnf.2017.22.3.246

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