Investigation of amber durum wheat for production of yellow alkaline noodles

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 848-856

  Hatcher, D W ^a   Dexter, J E ^a   Fu, B X ^b  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b Canadian Grains Commission   (Canada)

Author keywords

Colour; Cooking quality; Durum wheat; Flavonoids; Peroxidase; Polyphenol oxidase; Texture; Yellow alkaline noodles

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 54849432571     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.06.009     Document Type: Article

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