Effects of Protein Content and Composition on White Noodle Making Quality: Color

Author:

Wang Chun12,Kovacs Miklos I. P.34,Fowler D. B.5,Holley Richard1

Affiliation:

1. Department of Food Science, University of Manitoba, MB, Canada R3T 2N2.

2. Present Address: Zhengzhou Institute of Technology, 140 Songshan Road, Zhengzhou, Henan, P. R. China, 450052.

3. Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, MB, Canada R3T 2M9. Contribution No. 1873.

4. Corresponding author. Phone: 204-983-1385. Fax: 204-983-4604. E-mail: MiklosKovacs@mts.net

5. Dept. Crop Science, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

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