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NTIS 바로가기Food science and biotechnology, v.21 no.2, 2012년, pp.345 - 353
Heo, Hwa-Young (Department of Plant Sciences and Plant Pathology, Montana State University) , Baik, Byung-Kee (Department of Crop & Soil Science, Washington State University) , Kang, Chon-Sik (National Institute of Crop Science, RDA) , Choo, Byung-Kil (Department of Crop Agriculture and Life Science, Chonbuk National University) , Park, Chul-Soo (Department of Crop Agriculture and Life Science, Chonbuk National University)
White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3.0%, optimum water absorption of noodl...
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