Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and its Effects on Dough and Noodle Properties

Majzoobi, Mahsa; Layegh, Behnaz; Farahnaky, Asgar

doi:10.1039/9781849734554-00359

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Gums and Stabilisers for the Food Industry 16

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DOI:

https://doi.org/10.1039/9781849734554

Hardback ISBN:

978-1-84973-358-8

PDF ISBN:

978-1-84973-455-4

Special Collection: 2012 ebook collection , 2011-2015 food science subject collection

No. of Pages:

442

Published online:

12 Mar 2012

Published in print:

09 Mar 2012

Book Chapter

Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and its Effects on Dough and Noodle Properties

Mahsa Majzoobi

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;

Behnaz Layegh

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;

Asgar Farahnaky

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Doi:

https://doi.org/10.1039/9781849734554-00359

Published:

09 Mar 2012
Special Collection: 2012 ebook collection , 2011-2015 food science subject collection

Page range:

359 - 368

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