Relationship between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 159-164

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

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; WATER ABSORPTION;

ALCOHOL SOLUBLE PROTEINS; FAT ABSORPTION; FREE LIPIDS; LIPID CONTENT; PROTEIN CONTENTS; PROTEIN QUALITY; QUALITY PARAMETERS; SALT-SOLUBLE PROTEINS; WHEAT FLOURS; WHEAT PROTEINS;

SEDIMENTATION;

ALCOHOL; DODECYL SULFATE SODIUM; LIPID; PROTEIN;

ANALYTIC METHOD; ARTICLE; COLOR; CORRELATION ANALYSIS; DOUGH; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; HARDNESS; LIPID ABSORPTION; LIPID COMPOSITION; PARAMETER; PROTEIN ANALYSIS; PROTEIN CONTENT; SEDIMENTATION; WATER ABSORPTION; WEIGHT; WHEAT;

TRITICUM AESTIVUM;

EID: 1542327638     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.159     Document Type: Article

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