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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size

Propiedades reológicas y microestructurales de la masa de fideo a la que se añadieron harinas de papa de pulpa púrpura (Solanum tuberosum L.): cinética de la trituración y efectos provocados por el tamaño de partículas

Hwabin JungDepartment of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of KoreaView further author information
,
Seong-jun ChoDepartment of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of KoreaView further author information
,
Cheol-ho PanFunctional Food Center, Korean Institute of Science and Technology, Gangneung, Republic of KoreaView further author information
&
Won Byong YoonDepartment of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of KoreaCorrespondence[email protected]
View further author information
Pages 165-171 | Received 04 May 2017, Accepted 08 Aug 2017, Published online: 02 Oct 2017

References

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