Colour Assessment on Bread Wheat and Triticale Fresh Pasta
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.513215
Reference28 articles.
1. Effects of Protein Content and Composition on White Noodle Making Quality: Color
2. Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles
3. Asian noodles: History, classification, raw materials, and processing
4. Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale
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