Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles
- 1 March 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (2) , 378-381
- https://doi.org/10.1111/j.1365-2621.1994.tb06971.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLESJournal of Sensory Studies, 1992
- Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle QualityJournal of Food Science, 1989
- Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle QualityJournal of Food Science, 1981