Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour-Reference-Cited by-同舟云学术

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Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour

Published:2006-09 Issue:5 Volume:83 Page:491-497
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cato Larisa¹²,Halmos Andrew L.³,Small Darryl M.⁴

Affiliation:

1. Formerly at RMIT University, (NSW) Australia. Current address: AWB Ltd., 260 Princes Hwy, Werribee VIC 3030, Australia.

2. Corresponding author. Phone: + 61 3 9925 2630. Fax: + 61 3 9639 1321. E-mail: lcato@awb.com.au

3. Foundation Head, Dept. Food Science, RMIT University, (NSW) Australia.

4. RMIT University, School of Applied Sciences-Applied Chemistry/Food Science, Melbourne VIC 3001 Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

1. Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat

2. Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

3. Enzymes from rain-damaged and laboratory-germinated wheat I. Effects on product quality

Cited by 9 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. End-use quality of wheat affected by late maturity α-amylase;Journal of Cereal Science;2023-01

2. Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study;Food and Bioprocess Technology;2021-03-15

3. The addition of alpha amylase improves the quality of Chinese dried noodles;Journal of Food Science;2021-02-16

4. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology;Food Reviews International;2019-07-23

5. A biotechnological approach to directly assess the impact of elevated endogenous α-amylase on Asian white-salted noodle quality;Starch - Stärke;2017-08-14

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