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Effect of pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles
Author(s) -
Lubowa Muhammad,
Yeoh ShinYong,
Varastegan Boshra,
Easa Azhar Mat
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14754
Subject(s) - amylose , food science , rice flour , starch , chemistry , sodium alginate , absorption of water , ultimate tensile strength , resistant starch , sodium , materials science , composite material , organic chemistry , raw material
Pre‐gelatinised high‐amylose maize starch combined with Ca 2+ ‐induced setting of alginate and their effect on rice flour noodle properties.