| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538763 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠Noodles were prepared from pea starch by high temperature extrusion. ⺠Process variables significantly affected characteristics of pea starch noodles. ⺠Optimum conditions for pea starch noodle-making by high temperature extrusion were established. ⺠Pea starch noodles displayed similar colour to commercial mung bean starch noodles. ⺠Cooked pea starch noodles had a bland taste.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ning Wang, Lisa Maximiuk, Ruth Toews,