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Effect of Processing Variables on Texture of Sweet Potato Starch Noodles Prepared in a Nonfreezing Process
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels
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Colorimetric Method for Determination of Sugars and Related Substances
inferredcites →https://doi.org/10.1094/cchem.1997.74.2.182openalex-snapshot
Properties of Starch Noodles as Affected by Sweetpotato Genotype
inferredcites →https://doi.org/10.1111/j.1365-2621.1981.tb14535.xopenalex-snapshot
Characterization of Red Bean ( Phaseolus radiatus var. Aurea ) Starch and Its Noodle Quality
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb05976.xopenalex-snapshot
Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb06971.xopenalex-snapshot
Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb14771.xopenalex-snapshot
Starch Noodle Quality as Related to Potato Genotypes
inferredcites →https://doi.org/10.5458/jag1972.32.257openalex-snapshot
Properties and cooking quality of starches. Part 5. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physico-chemical properties of Harusame noodles.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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