Suitability of Ontario-Grown Hard and Soft Wheat Flour Blends for Noodle Making
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON, Canada.
2. Corresponding author. Phone: (519) 830-7966.
3. Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-10-13-0218-R
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1. OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH
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