Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles
Author:
Affiliation:
1. United States Department of Agriculture (USDA), Agricultural Research Service (ARS)‐CSWQRU Soft Wheat Quality Laboratory Wooster Ohio USA
2. Department of Horticulture and Crop Science The Ohio State University Wooster Ohio USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10625
Reference38 articles.
1. Note on the sodium dodecyl sulfate test of bread making quality: Comparison with Pelshenke and Zeleny test;Axtord D. W.;Cereal Chemistry,1979
2. Discoloration of dough for oriental noodles;Baik B. K.;Cereal Chemistry,1995
3. Effects of Flour Protein and Starch on Noodle Quality
4. Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles;Cereal Chemistry;2024-07-03
2. Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas;Cereal Chemistry;2023-08-11
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