Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 58 (3) , 403-406
- https://doi.org/10.1002/jsfa.2740580315
Abstract
No abstract availableKeywords
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- 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
- Classification of Australian wheat varieties based on the granularity of their wholemealAustralian Journal of Experimental Agriculture, 1961