The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles
- 27 July 1986
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 4 (3) , 261-268
- https://doi.org/10.1016/s0733-5210(86)80028-5
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Flour quality requirements for chinese noodle manufactureJournal of Cereal Science, 1985
- Flour components affecting paste and noodle colourJournal of the Science of Food and Agriculture, 1984
- Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality CharacteristicsJournal of Food Science, 1983
- Conditioning studies on Australian wheat. II. Morphology of wheat and its relationship to conditioningJournal of the Science of Food and Agriculture, 1973
- Expansion and Contraction of Starch Molecules in Solution I. Effects of Temperature, pH, and AlkaliStarch ‐ Stärke, 1968