Viscoelastic properties of noodles made from wheat cultivars with low amylose contents

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 11, 2000, Pages 815-821

  Kaneko, Shigenobu ^a   Matsukura, Ushio ^a   Gunya, Taichi ^b   Osaka, Kenichi ^c   Momma, Michiko ^a   Imai, Toru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Torigoe Flour Milling Company   (Japan)

^c Shiga 525 0055   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034553250     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.815     Document Type: Article

References (19)

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