Sensory Evaluation of Noodles

Asian Noodles: Science, Technology, and Processing

Volumn , Issue , 2010, Pages 251-260

  Xiao Fu, Bin ^a   Malcolmson, Linda ^b  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b Canadian International Grains Institute   (Canada)

Author keywords

Dried noodles, raw noodles produced by controlled drying of uncooked wet noodle strands; Sensory evaluation of noodles most reliable method for measuring noodle quality attributes; Sensory evaluation, and noodle quality attribute assessment critical in quality evaluation programs

Indexed keywords

EID: 84886003414     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470634370.ch10     Document Type: Chapter

References (18)

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