Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process

Seung Young Lee; Kyung Soo Woo; Jae Kag Lim; Hyuk Il Kim; Seung Taik Lim

doi:10.1094/CC-82-0475

Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process

Seung Young Lee, Kyung Soo Woo, Jae Kag Lim, Hyuk Il Kim, Seung Taik Lim

Department of Biotechnology

Research output: Contribution to journal › Article

22 Citations (Scopus)

Original language	English
Pages (from-to)	475-478
Number of pages	4
Journal	Cereal Chemistry
Volume	82
Issue number	4
DOIs	https://doi.org/10.1094/CC-82-0475
Publication status	Published - 2005 Jul

ASJC Scopus subject areas

Food Science
Organic Chemistry

Access to Document

10.1094/CC-82-0475

Cite this

Lee, S. Y., Woo, K. S., Lim, J. K., Kim, H. I., & Lim, S. T. (2005). Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. Cereal Chemistry, 82(4), 475-478. https://doi.org/10.1094/CC-82-0475

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