Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, th...

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Bibliographic Details
Main Authors: Anju Pokharel, Randhir Kumar Jaidka, N. U. Sruthi, Rewati Raman Bhattarai
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
udon noodles
porous tapioca starch
enzyme treatment
ultrasound
noodle quality
Online Access:https://www.mdpi.com/2304-8158/12/8/1662

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