Randhir Kumar Jaidka on Muck Rack

Randhir Kumar Jaidka

As seen in: MDPI
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Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

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By N. U. Sruthi, Rewati Bhattarai, Anju Pokharel, Randhir Kumar Jaidka
| MDPI
Abstract : 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, thus affecting the Japanese noodle market.
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