Relationship of various flour properties with noodle making characteristics among durum wheat varieties-Reference-Cited by-同舟云学术

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Relationship of various flour properties with noodle making characteristics among durum wheat varieties

Published:2015-12 Issue: Volume:188 Page:517-526
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kaur Amritpal,Singh Narpinder,Kaur Seeratpreet,Katyal Mehak,Virdi Amardeep Singh,Kaur Davinder,Ahlawat Arvind Kumar,Singh Anju Mahendru

Funder

Govt. of India

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Approved methods of the AACC,2000

2. Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents;Aalami;Food Chemistry,2007

3. Official methods of analysis,1990

4. On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

5. The bread making quality and storage protein composition of Italian durum wheat;Boggini;Journal of Cereal Science,1989

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