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Cereal Chemistry
Volumn 75, Issue 6, 1998, Pages 820-825
Characteristics of noodle flours from Japan
Author keywords

[No Author keywords available]
Indexed keywords

GRANULATION; GRINDING (MACHINING); PARTICLES (PARTICULATE MATTER); STARCH; SULFUR COMPOUNDS; SWELLING; VISCOSITY;
EID: 0032448109     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.820     Document Type: Article
Times cited : (20)
References (6)
  • 1
    • 0003497429 scopus 로고
    • Method 08-01, approved April 1961, revised October 1981, reviewed October 1994; Method14-30, approved October 1974, revised October 1987, reviewed October 1994; Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 54-40A, approved April 1961, revised October 1988 and October 1994; Method 76-31, approved 1992, reviewed 1994; Method 56-81B approved November 1972, revised September 1992, reviewed October 1994. The Association: St. Paul, MN
    • American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-01, approved April 1961, revised October 1981, reviewed October 1994; Method14-30, approved October 1974, revised October 1987, reviewed October 1994; Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 54-40A, approved April 1961, revised October 1988 and October 1994; Method 76-31, approved 1992, reviewed 1994; Method 56-81B approved November 1972, revised September 1992, reviewed October 1994. The Association: St. Paul, MN.
    • (1995) Approved Methods of the AACC, 9th Ed.
  • 2
    • 0000998325 scopus 로고
    • Note on the sodium dodecyl sulfate test of breadmaking quality: Comparison with Pelshenke and Zeleny tests
    • Axford, D. W. E., McDermott, E. E., and Redman, E. G. 1979. Note on the sodium dodecyl sulfate test of breadmaking quality: Comparison with Pelshenke and Zeleny tests. Cereal Chem. 56:582-584.
    • (1979) Cereal Chem. , vol.56 , pp. 582-584
    • Axford, D.W.E.1    McDermott, E.E.2    Redman, E.G.3
  • 3
    • 0000967969 scopus 로고
    • Role and contribution of starch and protein contents and quality to texture profile analysis of Oriental noodles
    • Baik, B. K., Czuchajowska, Z., and Pomeranz, Y. 1994a. Role and contribution of starch and protein contents and quality to texture profile analysis of Oriental noodles. Cereal Chem. 71:315-320.
    • (1994) Cereal Chem. , vol.71 , pp. 315-320
    • Baik, B.K.1    Czuchajowska, Z.2    Pomeranz, Y.3
  • 4
    • 0000242955 scopus 로고
    • A method of flour quality assessment for Japanese noodles
    • Oda, M., Yasuda, Y., Okazaki, S., Yamauchi, Y., and Yokoyama, Y. 1980. A method of flour quality assessment for Japanese noodles. Cereal Chem. 57:253-254.
    • (1980) Cereal Chem. , vol.57 , pp. 253-254
    • Oda, M.1    Yasuda, Y.2    Okazaki, S.3    Yamauchi, Y.4    Yokoyama, Y.5
  • 5
    • 0001111450 scopus 로고
    • Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles
    • Oh, N. H., Seib, P. A., Ward, A. B., and Deyoe, C. W. 1985. Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem. 62:441-446.
    • (1985) Cereal Chem. , vol.62 , pp. 441-446
    • Oh, N.H.1    Seib, P.A.2    Ward, A.B.3    Deyoe, C.W.4
  • 6
    • 0002244076 scopus 로고
    • The Rapid Viscoanalyser as a method of testing for noodle quality in a wheat breeding programme
    • Panozzo, J. F., and McCormick, K. M. 1993. The Rapid Viscoanalyser as a method of testing for noodle quality in a wheat breeding programme. J. Cereal Sci. 17:25-32.
    • (1993) J. Cereal Sci. , vol.17 , pp. 25-32
    • Panozzo, J.F.1    McCormick, K.M.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.