Funder
U.S. Department of Agriculture
Subject
Biochemistry,Food Science
Reference30 articles.
1. AACC Approved Methods of Analysis, eleventh ed.. Methods 08-01.01, 14-22.01, 44-15.02, 46-30.01, 66-50.01, 66-51.01, 66-60.01. Cereals & Grains Association, (St. Paul, MN).
2. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats;Abdel-Aal;Cereal Chem.,2002
3. Sensory and physical properties of muffins made with waxy whole wheat flour;Acosta;J. Food Qual.,2011
4. Effects of starch amylose content of wheat on textural properties of white salted noodles;Baik;Cereal Chem.,2003
5. Characteristics of noodles and bread prepared from double-null partial waxy wheat;Baik;Cereal Chem.,2003
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献