Effects of Flour Protein and Starch on Noodle Quality

Asian Noodles: Science, Technology, and Processing

Volumn , Issue , 2010, Pages 261-283

  Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Asian noodles, and starch characteristics starch properties, and eating quality of noodles; Flour protein and starch effects on noodle quality; Improving wheat bound for noodle production increasing yield, minimal consideration of its end use quality

Indexed keywords

EID: 81455150851     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470634370.ch11     Document Type: Chapter

References (61)

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