Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal Chemistry

Volumn 83, Issue 2, 2006, Pages 202-210

  Lagasse S L ^a,b   Hatcher, D W ^c   Dexter, J E ^c   Rossnagel, B G ^d   Izydorczyk, M S ^c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Food Development Center   (Canada)

^c GRAIN RESEARCH LABORATORY   (Canada)

^d UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; CYCLODEXTRINS; WATER ABSORPTION;

AMYLOSE CONTENT; BARLEY FLOURS; CONVENTIONAL EQUIPMENT; GLUCANS; HEALTH BENEFITS; HIGH AMYLOSE STARCH; POTENTIAL HEALTH; QUALITY CHARACTERISTIC; WHEAT FLOURS; WHITE SALTED NOODLES;

STARCH;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 33645838391     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0202     Document Type: Article

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