The Development of Sweet Potato Noodle

[1]

LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng. Effect of Curdlan on Processing and Eating Quality of Rice Noodles [J]. FOOD SCIENCE, 2021, 42(16): 23-28.

[2]

CHENG Jiayu, GAO Li, TANG Xiaozhi. Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles [J]. FOOD SCIENCE, 2021, 42(15): 99-105.

[3]

FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It [J]. FOOD SCIENCE, 2021, 42(10): 23-31.

[4]

ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping. Effects of Potato Flour on Volatile Flavor Compounds in Noodles [J]. FOOD SCIENCE, 2020, 41(6): 239-245.

[5]

[6]

XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng. Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch [J]. FOOD SCIENCE, 2020, 41(3): 18-23.

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[9]

ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong. Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality [J]. FOOD SCIENCE, 2020, 41(2): 37-42.

[10]

XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua. Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation [J]. FOOD SCIENCE, 2020, 41(18): 85-91.

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[12]

JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing. Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness [J]. FOOD SCIENCE, 2020, 41(12): 250-258.

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[14]

ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei. Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles [J]. FOOD SCIENCE, 2020, 41(10): 47-52.

[15]

ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng. Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends [J]. FOOD SCIENCE, 2020, 41(10): 281-287.

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