Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles
- 31 May 1992
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 15 (3) , 271-280
- https://doi.org/10.1016/s0733-5210(09)80125-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A swelling power test for selecting potential noodle quality wheatsAustralian Journal of Agricultural Research, 1991
- Aspects of proteins in chinese and British common (hexaploid) wheats related to quality of white and yellow chinese noodlesJournal of Cereal Science, 1988
- Studies on the noodle making quality of Japanese domestic wheat flours. (Part I). Factors affecting gelatinization properties of wheat starch.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988
- Utilisation of Australian wheat for Korean style dried noodle makingJournal of Cereal Science, 1987
- Analysis of Combined Experiments1Agronomy Journal, 1983