Impact of α-amylases on quality characteristics of Asian white salted noodles made from Australian white wheat flour

Cereal Chemistry

Volumn 83, Issue 5, 2006, Pages 491-497

  Cato, Larisa ^a   Halmos, Andrew L ^b   Small, Darryl M ^b  

^a AWB Limited   (Australia)

^b RMIT UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CYLINDERS (SHAPES); PROBES; SCANNING ELECTRON MICROSCOPY; STARCH;

AMYLASE ACTIVITY; AXIAL BLADES; CONSUMER ACCEPTANCE; ENDOGENOUS ENZYME; QUALITY CHARACTERISTIC; TEXTURAL CHARACTERISTIC; TEXTURE ANALYSIS; WHEAT FLOURS; WHITE SALTED NOODLES; WHITE WHEAT;

AMYLASES;

BACTERIA (MICROORGANISMS); HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 33749033338     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0491     Document Type: Article

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