Acceleration of ageing in rice stick noodle sheets using low temperature

The objectives of this research were to study the effects of temperature and time on ageing of rice stick noodle sheet retrogradation, and to estimate the effect of accelerated ageing on the eating qualities of the noodles. Hardness was used as a textural index due to a good correlation between inst...

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Veröffentlicht in:	International journal of food science & technology 2009-07, Vol.44 (7), p.1367-1372
Hauptverfasser:	Satmalee, Prajongwate, Charoenrein, Sangunsri
Format:	Artikel
Sprache:	eng
Schlagworte:	Ageing Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology noodle sheet retrogradation temperature
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