Effects of starch amylose content of wheat on textural properties of white salted noodles

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 304-309

  Baik, Byung Kee ^a   Lee, Mee Ryung ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; PROTEINS; STARCH;

AMYLOSE CONTENT; FLOUR BLENDS; PROTEIN CONTENTS; STARCH AMYLOSE; STARCH BLENDS; TEXTURAL PROPERTIES; WAXY WHEAT; WAXY WHEAT FLOUR; WHEAT STARCH; WHITE SALTED NOODLES;

HARDNESS;

AMYLOSE; STARCH;

ARTICLE; COOKING; FLOUR; FOOD ANALYSIS; HARDNESS; MOISTURE; NOODLE; PASTE; PROTEIN CONTENT; TEMPERATURE; VISCOSITY; WATER RETENTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0037983990     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.304     Document Type: Article

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