Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality

International Journal of Food Properties

Volumn 18, Issue 8, 2015, Pages 1648-1663

  Gulia, Neelam ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cooking quality; Gluten quality; Instant noodles; Oil uptake; Rheology; Texture; Wheat

Indexed keywords

GENES; PROTEINS; RHEOLOGY; TEXTURES;

COOKING QUALITY; DEVELOPMENT TIME; INSTANT NOODLES; OIL UPTAKES; PROTEIN CONTENTS; QUALITY ATTRIBUTES; QUANTITATIVE AND QUALITATIVE ASSESSMENTS; WHEAT;

OILS AND FATS;

TRITICUM AESTIVUM;

EID: 84929171310     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.805765     Document Type: Article

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