Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles-Reference-Cited by-同舟云学术

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

Published:2003-05 Issue:3 Volume:80 Page:297-303
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Park Chul Soo¹,Hong Byung Hee²,Baik Byung-Kee¹³

Affiliation:

1. Research associate and assistant professor, Department of Food Science & Human Nutrition and IMPACT, Washington State University, Pullman, WA 99164-6376.

2. Professor, Division of Biosciences and Technology, Korea University, Seoul, Korea.

3. Corresponding author. Phone: (509) 335-8230. E-mail: bbaik@wsu.edu. Fax: (509) 335-4815.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles

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