-
1
-
-
0003497429
-
-
Methods 08-01, 44-15A and 46-10. The Association: St. Paul, MN
-
American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th Ed. Methods 08-01, 44-15A, and 46-10. The Association: St. Paul, MN.
-
(2000)
Approved Methods of the AACC, 10th Ed.
-
-
-
2
-
-
0000214244
-
The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
-
Crosbie, G. B. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J. Cereal Sci. 13:145-150.
-
(1991)
J. Cereal Sci.
, vol.13
, pp. 145-150
-
-
Crosbie, G.B.1
-
3
-
-
84988059840
-
Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics
-
Dexter, J. E., Matsuo, R., and Morgan, B. C. 1983a. Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics. J. Food Sci. 48:1545-1559.
-
(1983)
J. Food Sci.
, vol.48
, pp. 1545-1559
-
-
Dexter, J.E.1
Matsuo, R.2
Morgan, B.C.3
-
4
-
-
0001038104
-
Grain research laboratory compression tester: Instrumental measurement of cooked spaghetti stickiness
-
Dexter, J. E., Kilborn, R. H., Morgan, B. C., and Matsuo, R. R. 1983b. Grain research laboratory compression tester: Instrumental measurement of cooked spaghetti stickiness. Cereal Chem. 60:139-142.
-
(1983)
Cereal Chem.
, vol.60
, pp. 139-142
-
-
Dexter, J.E.1
Kilborn, R.H.2
Morgan, B.C.3
Matsuo, R.R.4
-
5
-
-
0001107481
-
A scanning electron microscopy study of Japanese noodles
-
Dexter, J. E., Matsuo, R. R., and Dronzek, B. L. 1979. A scanning electron microscopy study of Japanese noodles. Cereal Chem. 56:202-208.
-
(1979)
Cereal Chem.
, vol.56
, pp. 202-208
-
-
Dexter, J.E.1
Matsuo, R.R.2
Dronzek, B.L.3
-
6
-
-
0000544304
-
Effect of starch on pasta dough rheology and spaghetti cooking quality
-
Dexter, J. E., and Matsuo, R. R. 1979. Effect of starch on pasta dough rheology and spaghetti cooking quality. Cereal Chem. 56:190-195.
-
(1979)
Cereal Chem.
, vol.56
, pp. 190-195
-
-
Dexter, J.E.1
Matsuo, R.R.2
-
7
-
-
0011076588
-
Instrumental probe and method to measure stickiness of cooked spaghetti and noodles
-
Guan, F., and Seib, P. A. 1994. Instrumental probe and method to measure stickiness of cooked spaghetti and noodles. Cereal Chem. 71:330-337.
-
(1994)
Cereal Chem.
, vol.71
, pp. 330-337
-
-
Guan, F.1
Seib, P.A.2
-
9
-
-
0347877461
-
-
John Wiley and Sons: New York
-
Kane, J. W., and Sternheim, M. M. 1983. Physics. Page 268. John Wiley and Sons: New York.
-
(1983)
Physics
, pp. 268
-
-
Kane, J.W.1
Sternheim, M.M.2
-
10
-
-
0000958714
-
Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles
-
Konik, C. M., Miskelly, D. M., and Gras, P. W. 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J. Sci. Food Agric. 58:403-406.
-
(1992)
J. Sci. Food Agric.
, vol.58
, pp. 403-406
-
-
Konik, C.M.1
Miskelly, D.M.2
Gras, P.W.3
-
11
-
-
84970626633
-
The quality of noodles prepared from the flours of some Australian wheats
-
Moss, H. J. 1971. The quality of noodles prepared from the flours of some Australian wheats. Aus. J. Exp. Agric. Animal Hus. 11:243-247.
-
(1971)
Aus. J. Exp. Agric. Animal Hus.
, vol.11
, pp. 243-247
-
-
Moss, H.J.1
-
12
-
-
0001717338
-
Quality characteristics of soft wheats and their utilization in Japan. II. Evaluation of wheats from the United States, Australia, France, and Japan
-
Nagao, S., Ishibashi, S., Imai, S., Sato, T., Kanbe, T., Kanbe, Y., and Otsubo, H. 1977. Quality characteristics of soft wheats and their utilization in Japan. II. Evaluation of wheats from the United States, Australia, France, and Japan. Cereal Chem. 54:198-204.
-
(1977)
Cereal Chem.
, vol.54
, pp. 198-204
-
-
Nagao, S.1
Ishibashi, S.2
Imai, S.3
Sato, T.4
Kanbe, T.5
Kanbe, Y.6
Otsubo, H.7
-
13
-
-
0001023989
-
Noodles. II. The surface firmness of cooked noodles from soft and hard wheat flours
-
Oh, N. H., Seib, P. A., Deyoe, C. W., and Ward, A. B. 1985. Noodles. II. The surface firmness of cooked noodles from soft and hard wheat flours. Cereal Chem. 62:431-436.
-
(1985)
Cereal Chem.
, vol.62
, pp. 431-436
-
-
Oh, N.H.1
Seib, P.A.2
Deyoe, C.W.3
Ward, A.B.4
-
14
-
-
0001662373
-
The suitability of various Canadian wheats for steamed bread and noodle processing for the People's Republic of China
-
Preston, K. R., Matsuo, R. R., Dexter, J. E., Tweed, A. R., Kilborn, R. H. and Tully, D. 1986. The suitability of various Canadian wheats for steamed bread and noodle processing for the People's Republic of China. Can. Ins. Food Sci. Technol. J. 19:114-120.
-
(1986)
Can. Ins. Food Sci. Technol. J.
, vol.19
, pp. 114-120
-
-
Preston, K.R.1
Matsuo, R.R.2
Dexter, J.E.3
Tweed, A.R.4
Kilborn, R.H.5
Tully, D.6
-
15
-
-
0001475381
-
Noodles. VII. Investigating the surface firmness of cooked Oriental noodles made from hard wheat flours
-
Rho, K. L., Seib, P. A., Chung, O. K., and Deyoe, C. W. 1988. Noodles. VII. Investigating the surface firmness of cooked Oriental noodles made from hard wheat flours. Cereal Chem. 65:320-326.
-
(1988)
Cereal Chem.
, vol.65
, pp. 320-326
-
-
Rho, K.L.1
Seib, P.A.2
Chung, O.K.3
Deyoe, C.W.4
-
16
-
-
0000045288
-
Japanese noodle qualifies. I. Flour components
-
Toyokawa, H., Rubenthaler, G. L., Powers, J. R., and Schanus, E. G. 1989. Japanese noodle qualifies. I. Flour components. Cereal Chem. 66:382-386.
-
(1989)
Cereal Chem.
, vol.66
, pp. 382-386
-
-
Toyokawa, H.1
Rubenthaler, G.L.2
Powers, J.R.3
Schanus, E.G.4
|