Effect of processing, formula and measurement variables on alkaline noodle color - Toward an optimized laboratory system

Cereal Chemistry

Volumn 77, Issue 1, 2000, Pages 77-85

  Morris, C F ^a   Jeffers, H C ^a   Engle, D A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLORIMETRY; EFFICIENCY; MIXING; SENSITIVITY ANALYSIS; SODIUM CHLORIDE; WATER ABSORPTION;

ALKALINES; BREEDING POPULATIONS; CANTONESE; LABORATORY METHODS; LABORATORY SYSTEM; MIXING TIME; RESTING PERIOD; SMALL SCALE SAMPLES; TIME EFFICIENCIES; WHEAT BREEDING;

COLOR;

M PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; COLOR; CONTROLLED STUDY; CULTIVAR; FLOUR; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; GRAIN; PROTEIN CONTENT; THICKNESS; WATER ABSORPTION; WHEAT;

EID: 0033984004     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.1.77     Document Type: Article

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