Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.675611
Reference23 articles.
1. Wheat
2. Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes
3. Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles
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