Effects of particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 425-432

  Hatcher, D W ^a   Edwards, N M ^a   Dexter, J E ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; GRINDING (MACHINING); PARTICLE SIZE; POTASH; STARCH; STRESS RELAXATION;

% REDUCTIONS; ALKALINE REAGENTS; ALKALINES; DAMAGE LEVEL; DIFFERENT PARTICLE SIZES; GRINDING CONDITIONS; LARGER PARTICLE SIZES; PARTICLES SIZES; SPRING WHEAT; STARCH DAMAGES;

SODIUM HYDROXIDE;

TRITICUM AESTIVUM;

EID: 45349098071     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0425     Document Type: Article

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