Measurement of color, gloss, and translucency of white salted noodles: Effects of water addition and vacuum mixing

Cereal Chemistry

Volumn 84, Issue 2, 2007, Pages 145-151

  Solah, V A ^a   Crosbie, G B ^b   Huang, S ^c   Quail, K ^c   Sy, N ^b   Limley, H A ^a  

^a CURTIN UNIVERSITY   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c BRI Australia Ltd   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; MIXING; SENSORY ANALYSIS; WATER QUALITY;

EFFECT OF WATER; MEASUREMENTS OF; PROTEIN CONTENTS; SENSORY CHARACTERISTICS; TRANSLUCENTS; VACUUM MIXING; VISUAL SENSORY; WATER ADDITION; WHEAT FLOURS; WHITE SALTED NOODLES;

PROTEINS;

TRITICUM AESTIVUM;

EID: 34247336231     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0145     Document Type: Article

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