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Cereal Chemistry

Volumn 78, Issue 4, 2001, Pages 417-420

Noodle quality as related to sorghum starch properties

(2) Beta, T a Corke, H a

a UNIVERSITY OF HONG KONG (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; ELASTICITY; GELATION; VISCOSITY;

AMYLOSE CONTENT; COLOURATION; COOKING LOSS; GELATINISATION; HIGHLY-CORRELATED; PASTE VISCOSITY; PEAK TEMPERATURES; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; STARCH PROPERTIES;

STARCH;

AMYLOSE; STARCH;

ARTICLE; COLOR; COOKING; ELASTICITY; FOOD ANALYSIS; GENOTYPE; NONHUMAN; REHYDRATION; VISCOSITY;

EID: 0034959209 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2001.78.4.417 Document Type: Article

Times cited : (61)

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