Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles
- 1 January 1993
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 45 (4), 139-144
- https://doi.org/10.1002/star.19930450406
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat floursJournal of Cereal Science, 1991
- A swelling power test for selecting potential noodle quality wheatsAustralian Journal of Agricultural Research, 1991
- 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
- Classification of Australian wheat varieties based on the granularity of their wholemealAustralian Journal of Experimental Agriculture, 1961