Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles
Author:
Affiliation:
1. Department of Food Science and Nutrition Pusan National University Busan South Korea
2. Soft Wheat Quality Laboratory USDAARS‐CSWQRU Wooster Ohio
Funder
Rural Development Administration
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10150
Reference52 articles.
1. Phenol color reaction as an indicator of chapatti quality in wheat;Abrol Y. P.;SABRAO Newsletter,1971
2. Note on the sodium dodecyl sulfate test of breadmaking quality: Comparison with Pelshenke and Zeleny tests;Axford D. W. E.;Cereal Chemistry,1979
3. Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars
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