Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
We investigated the grinding kinetics of purple-fleshed potato (PFP) and the effects of particle size and damaged starch content of PFP powder (PFP flour [PFPF]) on rheological and microstructural characteristics of noodle dough. Grinding kinetics of PFPF determined maximum grinding yield for each p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1366950 |