Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 980-988

  Hatcher, D W ^a   Dexter, J E ^a   Anderson, M J ^a   Bellido, G G ^a   Fu, B X ^b  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b Canadian International Grains Institute   (Canada)

Author keywords

Colour; Durum wheat; Hard white wheat; Texture; Yellow alkaline noodles

Indexed keywords

ARTICLE; FLOUR; FOOD COLOR; FOOD QUALITY; FOOD TEXTURE; PASTA; WHEAT; YELLOW ALKALINE NOODLE;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 55949088700     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.049     Document Type: Article

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