Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality

Author:

Hu Xin-Zhong,Wei Yi-Min,Wang Chun,M.I.P. Kovacs

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. American Association of Cereal chemists (2000). Approved methods of the AACC (10th), St Paul, MN: the Association.

2. Wheat dough extensibility screening using a two-site enzyme-linked immuno sorbent assay (ELISA) with antibodies to low molecular weight glutenin subunits (1);Andrews;Cereal Chemistry,1996

3. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles;Baik;Cereal Chemistry,1994

4. Wheat quality for the Japanese flour milling and noodle industries;Crosbie;Western Australian Journal of Agriculture,1990

5. Relationship between protein composition and their functional properties of wheat flour;Gupta;Cereal Chemistry,1992

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