Effect of potassium alum addition on the quality of potato starch noodles.

Li, Zhen; Zhang, Yao; Ai, Zhilu; Fan, Huiping; Wang, Na; Suo, Biao

Li, Zhen; Zhang, Yao; Ai, Zhilu; Fan, Huiping; Wang, Na; Suo, Biao.

Afiliação

Li Z; 1College of Food Science and Technology, Henan Agriculture University, Zhengzhou, 450002 Henan People's Republic of China.
Zhang Y; 2Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou, 45002 Henan People's Republic of China.
Ai Z; 1College of Food Science and Technology, Henan Agriculture University, Zhengzhou, 450002 Henan People's Republic of China.
Fan H; 1College of Food Science and Technology, Henan Agriculture University, Zhengzhou, 450002 Henan People's Republic of China.
Wang N; 2Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou, 45002 Henan People's Republic of China.
Suo B; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou, 45002 Henan People's Republic of China.

J Food Sci Technol ; 56(6): 2932-2939, 2019 Jun.

Article em En | MEDLINE | ID: mdl-31205348

Palavras-chave

Mechanism; Potassium alum; Potato starch noodles; Quality

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article