Characteristics of noodles and bread prepared from double-null partial waxy wheat

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 627-633

  Baik, B K ^a   Park, C S ^a   Paszczynska, B ^a   Konzak, C F ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Northwest Plant Breeding Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; FOOD PRODUCTS; FOOD STORAGE; PLANTS (BOTANY); PROTEINS;

AMYLOSE CONTENT; PEAK VISCOSITIES; PROPERTY; TEXTURAL PROPERTIES; WAXY WHEAT; WAXY WHEAT FLOUR; WHEAT (TRITICUM AESTIVUM L.); WHEAT FLOURS; WHITE SALTED NOODLES; WHITE WHEAT;

STARCH;

AMYLOSE; PROTEIN;

ARTICLE; BREAD; COOKING; FLOUR; FOOD PROCESSING; FOOD STORAGE; PROTEIN CONTENT; VISCOSITY; WHEAT;

TRITICUM; TRITICUM AESTIVUM;

EID: 0141568200     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.627     Document Type: Article

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