Glutenin macropolymer in salted and alkaline noodle doughs

Cereal Chemistry

Volumn 87, Issue 1, 2010, Pages 79-85

  Ong, Y L ^a   Ross, A S ^a   Engle, D A ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM BICARBONATE; SODIUM CHLORIDE;

ALKALINES; DOUGH PROPERTIES; GEL STRENGTHS; GLUTENIN; HIGH WATER; LOW WATER; PHYSICO-CHEMICALS; SQUEEZING FLOW; WATER ADDITION; WHEAT CULTIVARS;

SODIUM CARBONATE;

TRITICUM AESTIVUM;

EID: 75649143714     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-1-0079     Document Type: Article

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