Effect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality

Cereal Chemistry

Volumn 75, Issue 2, 1998, Pages 171-176

  Bejosano, Feliciano P ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS;

AMARANTHUS; DOUGH PROPERTIES; FAGOPYRUM; ISOELECTRIC; MIXING PROPERTY; MIXOGRAPH; OSCILLATORY MEASUREMENTS; PROTEIN CONCENTRATES; WHEAT DOUGH; WHEAT FLOURS;

PROTEINS;

AMARANTHUS; FAGOPYRUM ESCULENTUM; TRITICUM AESTIVUM;

EID: 0031960679     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.2.171     Document Type: Article

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