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What is Starch Modifications in Noodle Production about?

This document reviews the physicochemical properties, modifications, and applications of starches and modified starches used in noodle products. It discusses the properties of native starches from different sources and how physical, chemical, and enzymatic modifications can alter starch properties to enhance functionality for food applications. Specifically, it focuses on how modification improves the properties of starches used in noodle products, such as heat tolerance, texture, adhesion, and solubility.

Author

Kiefer Yu

Language

EN