Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 165-171

  Park, Chul Soo ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; GELATION; PROTEINS; WATER ABSORPTION;

AMYLOSE CONTENT; COOKING TIME; GRANULE-BOUND STARCH SYNTHASE; PANEL TESTS; PROTEIN CONTENTS; SENSORY PANELS; STARCH AMYLOSE; WAXY WHEAT; WHITE SALTED NOODLES; WILD TYPES;

STARCH;

AMYLOSE; PROTEIN; STARCH SYNTHASE;

ANALYTIC METHOD; ANALYTICAL ERROR; ARTICLE; COOKING; CORRELATION ANALYSIS; ENTHALPY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GELATINIZATION; PARAMETER; PROTEIN ANALYSIS; PROTEIN CONTENT; TECHNIQUE; TEMPERATURE DEPENDENCE; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 1542267768     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.165     Document Type: Article

References (19)

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