Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

Journal of Cereal Science

Volumn 53, Issue 2, 2011, Pages 217-224

  Chen, J S ^a   Fei, M J ^a   Shi, C L ^a   Tian, J C ^a   Sun, C L ^a   Zhang, H ^a   Ma, Z ^a   Dong, H X ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Mixing properties; Noodle; Pasting properties; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 79953278564     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.12.005     Document Type: Article

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