Flour quality requirements for chinese noodle manufacture
- 1 October 1985
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 3 (4) , 379-387
- https://doi.org/10.1016/s0733-5210(85)80010-2
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Flour components affecting paste and noodle colourJournal of the Science of Food and Agriculture, 1984
- The quality of noodles prepared from the flours of some Australian wheatAustralian Journal of Experimental Agriculture, 1971