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

Pokharel A, Jaidka RK, Sruthi NU, Bhattarai RR

DOI: 10.3390/foods12081662
Published: 2023 Apr 16
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12081662,
  title = {Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.},
  author = {Pokharel A and Jaidka RK and Sruthi NU and Bhattarai RR},
  year = {2023},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods12081662},
  url = {https://doi.org/10.3390/foods12081662}
}

RIS

TY  - JOUR
TI  - Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.
AU  - Pokharel A
AU  - Jaidka RK
AU  - Sruthi NU
AU  - Bhattarai RR
PY  - 2023
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods12081662
UR  - https://doi.org/10.3390/foods12081662
ER  -

APA

A, P., RK, J., NU, S., & RR, B. (2023). Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12081662

Source records

pubmed · retrieved 2026-09-26T05:18:36.611Z