Concepedia

Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.

Umi Purwandari, M. Muchlis, B. Noriandita, N. F. Zeni, Nurmalisa Lisdayana, Elys Fauziyah

International Food Research Journal · 2014 · 36 citations · 17 references

Concepts

References

17

Hydrothermal treatments of rice starch for improvement of rice noodle quality

R. Hormdok, Athapol Noomhorm · LWT · 2007 · 393 citations

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Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch

Kayode O. Adebowale, Bamidele I. Olu-Owolabi, Esther kehinde Olawumi et al. · Industrial Crops and Products · 2004 · 200 citations

, , +12

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

Yang Kim, Jun Ill Kee, Suyong Lee et al. · Food Chemistry · 2013 · 173 citations

, , +9

Cereals for developing gluten-free products and analytical tools for gluten detection

Cristina M. Rosell, Francisco Barro, Carolina Sousa et al. · Journal of Cereal Science · 2013 · 169 citations

, , +15

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Yun Zhou, Hui Cao, Man Hou et al. · Food Research International · 2013 · 164 citations

, , +16