Comparison study of laboratory and pilot plant methods for asian salted noodle processing

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Guo, G ^a   Shelton, D R ^b   Jackson, D S ^a   Parkhurst, A M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Wheat Marketing Center Inc   (United States)

Author keywords

Method validation; Noodle color and texture; Pilot plant procedure; Salted noodle processing and cooking; Small scale laboratory method

Indexed keywords

TRITICUM AESTIVUM;

EID: 18344405573     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06341.x     Document Type: Article

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