A look at noodles in China

Cereal Foods World

Volumn 41, Issue 4, 1996, Pages 199-204

  Huang, S ^a,b,c,d,e  

^a Bread Research Institute of Australia   (Australia)

^b Bread Res Inst of Australia Pty

^c NANJING UNIVERSITY   (China)

^d Expert of Advisory Committee for Economic Trade Policy of the Ministry of Commerce of China

^e UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030553869     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Jin, Z. View on the combination of grain economy and grain science and technology. J. Chinese Grain Economy 4 (in Chinese), 1992.
2. Anonymous. World Grain, April: 8-14, 1987.
3. Ding, X. L., and Zheng, J. X. Steamed bread and noodles in China. Pages 35-40 in: Cereal International. D. J. Martin and C. W. Wrigley, Eds. Royal Australian Chem. Inst., Melbourne, 1991.
4. Huang, S. D., and Morrison, W. R. Aspects of proteins in Chinese and British common (hexaploid) wheats related to quality of white and yellow Chinese noodles. J. Cereal Sci. 8:177, 1988.
5. Wang, C. X., and Ya, F. Flour Products in Shanxi Province. Shanxi Science and Education Publishing House, Taiyuan (in Chinese), 1988.
6. Anonymous. Techniques for making flour products. Ministry of Commerce, Chinese Commercial Publishing House, Beijing (in Chinese), 1989.
7. Anonymous. Technology for dried noodle production. J. Sci. Technol. Cereal Oil Foods, Beijing (in Chinese), 1988.
8. Xu, Q. The Production Technology of Various Types of Noodles. Chinese Food Publishing House, Beijing (in Chinese), 1988.