Quantitative and qualitative role of added gluten on white salted noodles

Cereal Chemistry

Volumn 86, Issue 6, 2009, Pages 646-652

  Park, Sei Joon ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HARDNESS; WATER ABSORPTION;

COOKING LOSS; COOKING TIME; GLUTEN PROTEIN; STORAGE TIME; WHEAT FLOURS; WHEAT GLUTEN; WHITE FLOURS; WHITE SALTED NOODLES;

TENSILE STRENGTH;

TRITICUM AESTIVUM;

EID: 73449104602     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-6-0646     Document Type: Article

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