Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles

To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3), potato starch (PS) and cassava starch (CS) were...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Zhiwei HU, Hongyu ZHOU, Youming LIU, Shanbai XIONG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-11-01
Subjects:	root crop starch fish meat noodles texture cooking quality color sensory evaluation
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030020