Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles

Autor: Cai, Jingwen, Chiang, Jie Hong, Tan, Marilyn Yi Pei, Saw, Lin Kiat, Xu, Yunyun, Ngan-Loong, Mann Na

Publikováno v: In Journal of Food Engineering October 2016 186:1-9

A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.

Autor: Leong J; Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore., Kasamatsu C; Ajinomoto Co. Inc. Tokyo Japan., Ong E; Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore., Hoi JT; Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore., Loong MN; Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Nov 01; Vol. 4 (3), pp. 469-78. Date of Electronic Publication: 2015 Nov 01 (Print Publication: 2016).