has been cited by the following article(s):
[1]
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Starch‐based noodles: Current technologies, properties, and challenges
Journal of Texture Studies,
2023
DOI:10.1111/jtxs.12730
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[2]
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Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16473
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[3]
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Starch‐based noodles: Current technologies, properties, and challenges
Journal of Texture Studies,
2022
DOI:10.1111/jtxs.12730
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[4]
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Physical modification of starch by heat-moisture treatment and annealing and their applications: A review
Carbohydrate Polymers,
2021
DOI:10.1016/j.carbpol.2021.118665
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[5]
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Physical modification of starch by heat-moisture treatment and annealing and their applications: A review
Carbohydrate Polymers,
2021
DOI:10.1016/j.carbpol.2021.118665
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[6]
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products
Food Hydrocolloids,
2020
DOI:10.1016/j.foodhyd.2020.106286
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