Comparison of Asian noodles from some hard white and hard red wheat flours

Cereal Chemistry

Volumn 77, Issue 6, 2000, Pages 816-822

  Seib, P A ^a   Liang, X ^a   Guan, F ^a   Liang, Y T ^a   Yang, H C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SHEAR STRESS; TENSILE STRENGTH;

'DRY' [; ALKALINE SALTS; ALKALINES; L-VALUES; LABORATORY METHODS; RED WHEAT; SPRING WHEAT; WHEAT FLOURS; WHITE WHEAT; WINTER WHEAT;

EXTRACTION;

ARTICLE; COOKING; FLOUR; FOOD PROCESSING; PROTEIN CONTENT; SHEAR STRESS; TENSILE STRENGTH; WHEAT;

TRITICUM AESTIVUM;

EID: 0033731495     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.6.816     Document Type: Article

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