Citations (19)
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Vithu P, Sanjaya K Dash & Kalpana Rayaguru. (2019) Post-Harvest Processing and Utilization of Sweet Potato: A Review. Food Reviews International 35:8, pages 726-762.
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F. Nasaruddin, N.L. Chin & Y.A. Yusof. (2012) Effect of Processing on Instrumental Textural Properties of Traditional Dodol Using Back Extrusion. International Journal of Food Properties 15:3, pages 495-506.
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Articles from other publishers (12)
Yuniwaty Halim, Brigitta Angelina, Hardoko Hardoko & Ratna Handayani. (2023) Characteristics of dried noodle analogue made from sorghum flour and rice flour added with konjac glucomannan. IOP Conference Series: Earth and Environmental Science 1200:1, pages 012032.
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Savita Sharma, Nancy Malhotra, Arashdeep Singh, Rajan Sharma, Rubén Domínguez & José Manuel Lorenzo. (2022) Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.). Molecules 27:22, pages 7835.
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Karsi Ambarwati, Elvira Syamsir & Sedarnawati Yasni. (2022) Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai. Jurnal Teknologi dan Industri Pangan 33:1, pages 11-20.
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Liangyi Li, Wenhua Zhou, Anqi Wu, Xin Qian, Le Xie, Xiaojie Zhou & Lin Zhang. (2022) Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods 11:5, pages 698.
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Fei Xu, Nhlanhla Mtelisi Dube, Han, Renyong Zhao, Yuanhui Wang & Jie Chen. (2021) The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics. Journal of Cereal Science 102, pages 103320.
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Rowena Grace R. Sanchez, Genelyn Alilly C. San Juan, Patricia Anne A. Lim & Alonzo A. Gabriel. (2020) Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars. Journal of Food Processing and Preservation 44:10.
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Farhana Masood, Abdul Haque, Saghir Ahmad & Abdul Malik. 2020. Functional Food Products and Sustainable Health. Functional Food Products and Sustainable Health
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Cuicui LI, Qiyu LU, Zipeng LIU & Huili YAN. (2018) Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech Journal of Food Sciences 36:3, pages 246-254.
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Deepak Mudgil, Sheweta Barak & B. S. Khatkar. (2017) Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum. Journal of Food Measurement and Characterization 12:1, pages 156-163.
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Kwame Obeng Dankwa, Yu-Jiao Liu & Zhi-En Pu. (2017) Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour. British Food Journal 119:4, pages 895-908.
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Yue-yue Yang, Sen Ma, Xiao-xi Wang & Xue-ling Zheng. (2017) Modification and Application of Dietary Fiber in Foods. Journal of Chemistry 2017, pages 1-8.
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Deepak Mudgil, Sheweta Barak & B.S. Khatkar. (2016) Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels. Journal of Cereal Science 69, pages 104-110.
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