The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles

Published 2019 View Full Article

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Title
The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles
Authors
Keywords
Pre-gelatinization, Corn starch, Fine structure, Noodle quality, Physicochemical property
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125267
Publisher
Elsevier BV
Online
2019-07-27
DOI
10.1016/j.foodchem.2019.125267

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