Effects of flour extraction rate, added water, and salt on color and texture of Chinese white noodles

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 477-485

  Ye, Yili ^a   Zhang, Yan ^a   Yan, Jun ^a   Zhang, Yong ^a   He, Zhonghu ^a   Huang, Sidi ^b   Quail, Kenneth J ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b BRI Australia Ltd   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; VISCOELASTICITY;

ADDED SALT; ADDED WATER; ASH CONTENTS; COLOR AND TEXTURES; FLOUR EXTRACTION RATES; PROTEIN CONTENTS; SALT CONCENTRATION; WATER ADDITION; WATER AND SALTS; WHEAT CULTIVARS;

COLOR;

TRITICUM AESTIVUM;

EID: 68849119767     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0477     Document Type: Article

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