Effect of steaming on the quality characteristics of frozen cooked noodles - Luo, Li-Jun; Guo, Xiao-Na; Zhu, Ke-Xue (Food science & technology, 2015)
Keywords: cooking; cooking quality; enthalpy; Frozen cooked noodle; Gelatinization; Microstructure; noodles; polymerization; Protein extractability; starch; Steaming; texture; viscosity; Frozen cooked noodle; Microstructure; Gelatinization; Steaming; Protein extractability