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Effect of different starch acetates on the quality characteristics of frozen cooked noodles

The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality o...

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Detalles Bibliográficos
Autores principales:	Zhang, Kangyi, Zhao, Di, Ma, Xiaojing, Guo, Dongxu, Tong, Xiaofeng, Zhang, Yun, Qu, Lingbo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907727/ https://www.ncbi.nlm.nih.gov/pubmed/35282008 http://dx.doi.org/10.1002/fsn3.2692

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