Research prograss on starch and its derivatives in noodles

Authors

XU Shu-jian, School of Food Science and Techonlogy, Jiangnan University, Wuxi, Jiangsu 214122 , China
LI Zhao-feng, School of Food Science and Techonlogy, Jiangnan University, Wuxi, Jiangsu 214122 , China

Abstract

In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products

Publication Date

6-28-2020

First Page

208

Last Page

213,219

DOI

10.13652/j.issn.1003-5788.2020.06.038

Recommended Citation

Shu-jian, XU and Zhao-feng, LI (2020) "Research prograss on starch and its derivatives in noodles," Food and Machinery: Vol. 36: Iss. 6, Article 38.
DOI: 10.13652/j.issn.1003-5788.2020.06.038
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/38

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