Shortened temperature program for application with a rapid visco analyser in prediction of noodle quality in wheat

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 596-599

  Crosbie, G B ^a   Chiu, P C ^a   Ross, A S ^a  

^a DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

APPLICATION PROGRAMS; NITROGEN COMPOUNDS; SCREENING;

'CURRENT; ANALYSIS TIME; BREAKDOWN VISCOSITY; BREEDING LINES; HIGHLY-CORRELATED; MEASUREMENTS OF; PEAK VISCOSITIES; TEMPERATURE PROGRAMME; TIME-TEMPERATURE PROFILE; WHEAT BREEDING;

SILVER COMPOUNDS;

AMYLASE; STARCH;

ANALYZER; ARTICLE; CORRELATION ANALYSIS; EXTRACTION; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; NONHUMAN; NOODLE; PLANT BREEDING; RAPID VISCO ANALYZER; TEMPERATURE MEASUREMENT; WHEAT;

TRITICUM AESTIVUM;

EID: 0036066618     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.596     Document Type: Article

References (27)

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24. Japanese noodle qualities. II. Starch components
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