Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorpti...
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Veröffentlicht in: | Preventive nutrition and food science 2017, Vol.22 (3), p.246-250 |
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Hauptverfasser: | , , , , , , , , |
Format: | Artikel |
Sprache: | kor |
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