The effect of incorporation of rye flour on the quality of oriental noodles

Food Research International

Volumn 31, Issue 1, 1998, Pages 27-35

  Kruger, J E ^a   Hatcher, D W ^a   Anderson, M J ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Color; Noodles; Rye; Texture

Indexed keywords

FOOD PROCESSING; FOOD QUALITY; PEROXIDASE; PEROXIDE; RYE; WHEAT;

EID: 0032435870     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00055-6     Document Type: Article

References (27)

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