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
Hauptverfasser: Kang, Jinsoo, Lee, Jungu, Choi, Moonkyeung, Jin, Yongik, Chang, Dongchil, Chang, Yoon Hyuk, Kim, Misook, Jeong, Yoonhwa, Lee, Youngseung
Format: Artikel
Sprache:kor
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