Contribution of starch and non-starch parameters to the eating quality of japanese white salted noodles-Reference-Cited by-同舟云学术

Contribution of starch and non-starch parameters to the eating quality of japanese white salted noodles

Published:1992 Issue:3 Volume:58 Page:403-406
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Konik Christine M,Miskelly Diane M,Gras Peter W

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference16 articles.

1. Anon 1968 Wheat Quality Measurement Methods—Wheat Breeding. Agriculture, Forestry and Fisheries Technical Committee Secretariat, Tokyo

2. Anon 1983 Method 46–16. Crude protein-Kjeldahl analysis. Methods of the American Association of Cereal Chemists. AACC, St Paul, MN.

3. Anon 1985 Quality Assessment for Wheat-Sensory Tests for Noodles. Ministry of Agriculture. Forestry and Fisheries, National Foods Research Institute, Japan

4. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

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