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Influence of amylose content on cooking time and textural properties of white salted noodles

✍ Scribed by Hwayoung Heo; Byung-Kee Baik; Chon-Sik Kang; Byung-Kil Choo; Chul Soo Park

Book ID: 113056361
Publisher: The Korean Society of Food Science and Technology
Year: 2012
Tongue: English
Weight: 245 KB
Volume: 21
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-012-0046-9

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