Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles

Journal of Cereal Science

Volumn 44, Issue 2, 2006, Pages 117-126

  Wu, J ^a,b   Aluko, R E ^b   Corke, H ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Oil; Partial least squares regression; Protein and starch contents; Protein and starch quality; Steamed and fried instant noodles

Indexed keywords

TRITICUM AESTIVUM;

EID: 33746879916     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.05.008     Document Type: Article

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