Ishfaq Ahmed et al
of the 1994 International Symposium and
Exhibition on New Approaches in the Production
of Food Stuffs and Intermediated Product form
Cereal Grains and Oil Seeds. California Creamery
Operators Associations/ International Conference
on Communications/ American Association of
Clinical Chemistry Meeting,: G. Xie, and Z. Ma
(Ed.),, Beijing, China, p. 488–496 (1994).
83. Woolfe, J.A. Sweet Potato: An Untapped Food
Resource. Cambridge University Press, Cambridge,
UK (1992).
84. Tester, R.F. & W.R. Morrison. Swelling and
gelatinization of cereal starches. I. Effects of
amylopectin, amylose, and lipids. Cereal Chemistry
67(6): 551-557(1990).
85. Guler, S., H. Koksel & P.K.W. Ng. Effects of
industrial pasta drying temperatures on starch
properties and pasta quality. Food Research
International 35(5): 421–427 (2002).
86. Cabrera-Chávez, F. Molecular rearrangements in
extrusion processes for the production of amaranth
enriched, gluten-free rice pasta. Journal of Food
Science and Technology 47: 421-426 (2012).
87. Raina, C.S. Textural characteristics of pasta made
from rice flour supplemented with proteins and
hydrocolloids. Journal of Texture Studies 36: 402-
420 (2005).
88. Singh, N., L. Kaur, N.S. Sodhi & K.S. Sekhon.
Physicochemical, cooking and textural properties
of milled rice from different Indian rice cultivars.
Food Chemistry 89: 253-259 (2005).
89. Charutigon, C., J.Jitpupakdree, P.Namsree & V.
Rungsardthong. Effect of processing conditions
and the use of modified starch and monoglyceride
on some properties of extruded rice vermicelli.
Food Science and Technology 41(4): 642-651
(2008).
90. Sandhu, K.S. & M. Kaur. Studies on noodle quality
of potato and rice starches and their blends in
relation to their physicochemical, pasting and gel
textural properties. Food Science and Technology
43(8): 1289-1293 (2010).
91. Dziki, D. & J. Laskowski. Evaluation of the
cooking quality of spaghetti. Journal of Food and
Nutrition Science 2: 153-158 (2014).
92. Chen, Z., L. Sagis, A. Legger, J.P.H. Linssen, H.A.
Schols & A.G.J. Voragen. Evaluation of starch
noodles made from three typical Chinese
sweet potato starches. Journal of Food Science
67(9): 3342-3347 (2002).
93. Hatcher, D.W., J.E. Kruger & M.J. Anderson.
Influence of water absorption on the processing
and quality of oriental noodles. Journal of Cereal
Chemistry 76: 566-572 (1999).
94. Hou, G., M. Kruk, J. Petrusich & K. Colletto.
Relationships between flour properties and Chinese
instant fried noodle quality for selected US wheat
flours and Chinese commercial noodle flours.
Journal of Chinese Cereal and Oil Association 12:
7-13 (1997).
95. Seib, P.A., X. Liang, F. Guan, F.T. Liang & H.C.
Yang. Comparison of Asian noodles from some
hard white and hard red wheat flour. Cereal
Chemistry 77(6): 816-822 (2000).
96. Hatcher, D.W., M.J. Anderson, R.G. Desjardins,
N.M. Edwards & J.E. Dexter. Effects of flour
particle size and starch damage on processing and
quality of white salted noodles. Cereal Chemistry
79: 64-71 (2002).
97. Hatcher, D.W., J.E. Dexter, M.J. Anderson, G.G.
Bellido & B.X., Fu. Effect of blending durum
wheat flour with hard white wheat flour on the
quality of yellow alkaline noodles. Food Chemistry
113: 980–988 (2009).
98. Martin, J.M., B. Beecher& M.J. Giroux. White
salted noodle characteristics from transgenic
isolines of wheat over expressing puroindolines.
Chia sẻ với bạn bè của bạn: |