Flour components affecting paste and noodle colour
- 1 April 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (4) , 463-471
- https://doi.org/10.1002/jsfa.2740350417
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The quality of noodles prepared from the flours of some Australian wheatAustralian Journal of Experimental Agriculture, 1971
- PROTEIN QUANTITY AND QUALITY AS FACTORS IN THE EVALUATION OF BREAD WHEATSCanadian Journal of Plant Science, 1969
- Yellow pigment content of some Australian floursAustralian Journal of Experimental Agriculture, 1967