Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity

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15 March 1997

journal article
Published by Wiley in Cereal Chemistry Journal

Vol. 74 (2) , 147-153
https://doi.org/10.1094/cchem.1997.74.2.147

Abstract

No abstract available

Keywords

This publication has 1 reference indexed in Scilit:

Studies on the noodle making quality of Japanese domestic wheat flours. Part II. Comparative studies on the quality characteristics for prime starch and starch tailings.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988