The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
- 1 March 1991
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 13 (2), 145-150
- https://doi.org/10.1016/s0733-5210(09)80031-3
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Aspects of proteins in chinese and British common (hexaploid) wheats related to quality of white and yellow chinese noodlesJournal of Cereal Science, 1988
- Studies on the noodle making quality of Japanese domestic wheat flours. (Part I). Factors affecting gelatinization properties of wheat starch.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988
- Utilisation of Australian wheat for Korean style dried noodle makingJournal of Cereal Science, 1987
- A rheological comparison of wheat, maize, faba bean and smooth pea starchesJournal of Cereal Science, 1987
- An improved colorimetric procedure for determining apparent and total amylose in cereal and other starchesJournal of Cereal Science, 1983