Quality evaluation of yellow alkaline noodles made from the kitanokaori wheat cultivar

Food Science and Technology Research

Volumn 13, Issue 3, 2007, Pages 253-260

  Ito, Miwako ^a   Ohta, Keiko ^b   Nishio, Zenta ^a   Tabiki, Tadashi ^a   Hashimoto, Naoto ^a   Funatsuki, Wakako ^a   Miura, Hideho ^b   Yamauchi, Hiroaki ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Amylose content; Color; Kitanokaori; Polyphenol oxidase; Texture; Yellow alkaline noodle

Indexed keywords

TRITICUM AESTIVUM;

EID: 34748900736     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.253     Document Type: Article

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