ScholarLens Back to search
2006•Food Science and BiotechnologyRequires access

Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches

Seung Young Lee, Jong‐Yea Kim, Sujin Lee, Seung-Taik Lim

Open publisher page 13 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 13 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Potato starch, Starch, Chemistry, Xanthan gum, Carboxymethyl cellulose, Locust bean gum, Gellan gum

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches — Research Paper | ScholarLens