| Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles | |
| Zhou, Man; Xiong, Zhouyi; Cai, Jie; Xiong, Hanguo* | |
| 刊名 | Starch/Staerke
 |
| 2015 | |
| 卷号 | 67期号:11-12页码:1035-1043 |
| 关键词 | Cross-linked waxy maize starch Microstructure Non-fried instant noodles Pasting properties Rheology Texture |
| ISSN号 | 0038-9056 |
| DOI | 10.1002/star.201500132 |
| URL标识 | 查看原文 |
| WOS记录号 | WOS:000364391700016;EI:20153601250373 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5578184 |
| 专题 | 武汉轻工大学 |
| 作者单位 | 1.[Xiong, Zhouyi 2.Zhou, Man 3.Xiong, Hanguo] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Zhou, Man,Xiong, Zhouyi,Cai, Jie,et al. Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles[J]. Starch/Staerke,2015,67(11-12):1035-1043. |
| APA | Zhou, Man,Xiong, Zhouyi,Cai, Jie,&Xiong, Hanguo*.(2015).Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles.Starch/Staerke,67(11-12),1035-1043. |
| MLA | Zhou, Man,et al."Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles".Starch/Staerke 67.11-12(2015):1035-1043. |
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