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Effect of Processing Variables on Texture of Sweet Potato Starch Noodles Prepared in a Nonfreezing Process

¹School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea. ²MGP Ingredients Inc., 1300 Main Street, Atchison, KS 66002, USA. ³Department of Chemical Engineering/Biotechnology, Korea Polytechnic University, Siheung 429-793, Korea. ⁴Department of Food Science and Technology, Keimyung University, Daegu 704-701, Korea. ⁵Corresponding author. Phone: 82-2-3290-3435. Fax: 82-2-927-5201. E-mail: limst@korea.ac.kr