Wheat Milling and Flour Quality Analysis for Noodles in Japan

Asian Noodles: Science, Technology, and Processing

Volumn , Issue , 2010, Pages 57-73

  Okusu, Syunsukew ^a   Otsubo, Syunsuke ^a   Dexter, James ^b  

^a Kanagawa 243 0041   (Japan)

^b Food Processing R and D Laboratory ^*

Author keywords

Protein content and primary specification primary determinant of noodle texture; Typical Japanese noodle flour properties for various noodle types; Wheat milling and flour quality analysis for Japanese noodles Japanese noodle flour, characteristics that suit Japanese consumer preferences

Indexed keywords

EID: 84886015822     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470634370.ch3     Document Type: Chapter

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