Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread
Author:
Publisher
Elsevier BV
Subject
Plant Science,Agronomy and Crop Science
Reference20 articles.
1. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats;Abdel-Aal;Cereal Chemistry,2002
2. Effects of starch amylose content of wheat on textural properties of white salted noodles;Baik;Cereal Chemistry,2003
3. Characteristics of noodles and bread prepared from double-null partial waxy wheat;Baik;Cereal Chemistry,2003
4. Staling of bread as affected by waxy wheat flour blends;Bhattacharya;Cereal Chemistry,2002
5. Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch;Chakraborty;Starch/Starke,2004
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