Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated
RS4
wheat starch
2020 ◽
Vol 100
(15)
◽
pp. 5334-5343
Keyword(s):
1978 ◽
Vol 43
(1)
◽
pp. 60-63
◽
Keyword(s):
2018 ◽
Vol 54
(2)
◽
pp. 576-582
◽
Keyword(s):
1995 ◽
Vol 22
(1)
◽
pp. 45-51
◽
Keyword(s):
1967 ◽
Vol 7
(1)
◽
pp. 13-16
◽
1985 ◽
Vol 25
(1)
◽
pp. 13-16
◽
1993 ◽
Vol 33
(5)
◽
pp. 1120-1120
◽
1992 ◽
Vol 32
(2)
◽
pp. 507-507
◽