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

Seung Young Lee, Kyung S. Woo, Jae K. Lim, Hyuk I. Kim, Seung Taik Lim

Research output: Contribution to journal › Article

21 Citations (Scopus)
Original languageEnglish
Pages (from-to)475-478
Number of pages4
JournalCereal Chemistry
Volume82
Issue number4
DOIs
Publication statusPublished - 2005 Jul 1

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Starch
Textures
Processing

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. / Lee, Seung Young; Woo, Kyung S.; Lim, Jae K.; Kim, Hyuk I.; Lim, Seung Taik.

In: Cereal Chemistry, Vol. 82, No. 4, 01.07.2005, p. 475-478.

Research output: Contribution to journal › Article

Lee, SY, Woo, KS, Lim, JK, Kim, HI & Lim, ST 2005, 'Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process', Cereal Chemistry, vol. 82, no. 4, pp. 475-478. https://doi.org/10.1094/CC-82-0475
Lee SY, Woo KS, Lim JK, Kim HI, Lim ST. Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. Cereal Chemistry. 2005 Jul 1;82(4):475-478. https://doi.org/10.1094/CC-82-0475
Lee, Seung Young ; Woo, Kyung S. ; Lim, Jae K. ; Kim, Hyuk I. ; Lim, Seung Taik. / Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. In: Cereal Chemistry. 2005 ; Vol. 82, No. 4. pp. 475-478.
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