Wheat quality traits and quality parameters of cooked dry white Chinese noodles

Euphytica

Volumn 131, Issue 2, 2003, Pages 147-154

  Liu, J J ^a,c   He, Z H ^a,b   Zhao, Z D ^c   Pena R J ^d   Rajaram, S ^d  

^a National Wheat Improvement Center   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^d INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

Bread wheat; Dry white Chinese noodle; Extensibility; Gluten strength; Triticum aestivum; Viscosity

Indexed keywords

TRITICUM; TRITICUM AESTIVUM;

EID: 0038381430     PISSN: 00142336     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023972032592     Document Type: Article

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