Open AccessStudy on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles
Author(s) -
Bog-Mi Ryu,
Chang-Soon Kim
Publication year - 2015
Publication title -
han-guk sikpum jori gwahakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.3.248
Subject(s) - food science , starch , amylose , extrusion , chemistry , resistant starch , extrusion cooking , materials science , metallurgy