Suitability of Ontario-grown hard and soft wheat flour blends for noodle making

Cereal Chemistry

Volumn 91, Issue 5, 2014, Pages 482-488

  Lu, Zhanhui ^a   Seetharaman, Koushik ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; TENSILE TESTING;

BLEND RATIOS; COMMERCIAL STANDARDS; FLOUR BLENDS; HARD RED WINTER WHEAT; ONTARIO; PASTING PROPERTY; SOFT RED WINTER WHEAT; SPRING WHEAT; WHEAT FLOURS; WHITE SALTED NOODLES;

BLENDING;

EID: 84908113968     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-10-13-0218-R     Document Type: Article

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