Effects of protein content and composition on white noodle making quality: Color

Cereal Chemistry

Volumn 81, Issue 6, 2004, Pages 777-784

  Wang, Chun ^b,c   Kovacs, Miklos I P ^a   Fowler, D B ^d   Holley, Richard ^b  

^a Cereal Research Centre   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c ZHENGZHOU INSTITUTE OF TECHNOLOGY   (China)

^d UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

LUMINANCE; MOISTURE; MOISTURE DETERMINATION; NITROGEN FERTILIZERS; PARTICLE SIZE; PROTEINS;

B VALUE; EXTRACTION RATE; L-VALUES; LEVEL OF NITROGEN FERTILIZER; NITROGEN ADDITIONS; POSITIVE CORRELATIONS; PROTEIN COMPOSITION; PROTEIN CONTENTS; SPRING WHEAT; WHEAT CULTIVARS;

COLOR;

GLUTENIN; NITROGEN; NITROGEN FERTILIZER; PROTEIN;

ARTICLE; BRIGHTNESS; CANADA; COLOR; COOKING; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; CULTIVAR; EXTRACTION; FERTILIZATION; FLOUR; FOOD COMPOSITION; FOOD PROCESSING; MOISTURE; PARTICLE SIZE; PROTEIN CONTENT; QUALITY CONTROL; SPRING; SPRING WHEAT; WHEAT; WINTER;

TRITICUM AESTIVUM;

EID: 9744246072     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.6.777     Document Type: Article

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