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Effect of Thermostable α‐Amylase Addition on Producing the Porous‐Structured Noodles Using Extrusion Treatment |
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| Authors: | Jingpeng Li Aiquan Jiao Marwan M.A. Rashed Li Deng Xueming Xu Zhengyu Jin |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Joint Intl. Research Laboratory on Food Safety, Jiangnan Univ., Wuxi, China;2. School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan Univ., Wuxi, China;3. School of Liquor and Food Engineering, Guizhou Univ., Guiyang, China |
| Abstract: | |
| Keywords: | high‐strength extruded noodles microstructure molecular modifications quality properties thermostable α ‐amylase |