Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour
- Author
- YUN ZHOU1 ; HUI CAO1 ; MAN HOU1 ; NIRASAWA, Satoru2 ; TATSUMI, Eizo2 ; FOSTER, Tim J3 ; YONGQIANG CHENG1
[1] Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[2] Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Japan
[3] Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, United Kingdom - Source
Food research international. 2013, Vol 51, Num 2, pp 879-885, 7 p ; ref : 1/2 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Konjac glucomannan Low-protein wheat flour Noodles Quality evaluation Scanning electron microscopy
- Keyword (fr)
- Evaluation Farine blé Glucomannane Microscopie électronique balayage Propriété physique Protéine Pâtes alimentaires Qualité Produit cuisson Produit céréalier
- Keyword (en)
- Evaluation Wheat flour Glucomannan Scanning electron microscopy Physical properties Protein Noodles Quality Bakery product Cereal product
- Keyword (es)
- Evaluación Harina trigo Glucomanano Microscopía electrónica barrido Propiedad física Proteína Pasta alimenticia Calidad Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27250889
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2013.02.002 
https://dx.doi.org/10.1016/j.foodres.2013.02.002
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