Mechanical properties of white salted noodles from near-isogenic wheat lines with different wx protein-deficiency

Starch/Staerke

Volumn 55, Issue 9, 2003, Pages 390-396

  Ishida, Nanako ^a   Miura, Hideho ^a   Noda, Takahiro ^b   Yamauchi, Hiroaki ^b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Amylose content; Mechanical properties; Sensory evaluation; White salted noodles

Indexed keywords

CHROMOSOMES; CROPS; GELS; MUTAGENESIS; PROTEINS; STARCH; TEXTURES; VISCOSITY;

AMYLOSE CONTENT; ENDOSPERMS; SENSORY EVALUATION; WHITE SALTED NOODLES (WSN);

FOOD PRODUCTS;

AMYLOSE; CHROMOSOMES; FOOD; GENOTYPES; MUTATION; PROTEINS; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 1542367625     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200300177     Document Type: Article

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