Quality Characteristics of Noodle Made from Domestic Early Maturity and High Yield Wheat Cultivars-Reference-Cited by-同舟云学术

Quality Characteristics of Noodle Made from Domestic Early Maturity and High Yield Wheat Cultivars

Published:2022-02-28 Issue:2 Volume:51 Page:170-176
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Jo Yeon Jae¹^ORCID,You Tae Yong¹,Shin Tae Whan¹,Sung Ho Jun¹,Lee Hye Won¹,Kwak Ji Eun²,Kang Tae-Su³,Lee Junsoo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Depatment of Food Science & Biotechnology, Chungbuk National University

2. National Institute of Crop Science, Rural Development Administration

3. Department of Culinary and Baking, Chungbuk Provincial Collage of Science & Technology

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-02-170.pdf

Reference32 articles.

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3. Baek YC, Choi H, Kim MS, Park JH. Selection and feed value evaluation of wheat for grain feed at the paddy field in Honam region. J Korea Acad-Ind Coop Soc. 2020. 21:156-163.

4. Baik BK, Czuchajowska Z, Pomeranz Y. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 1994. 71:315-320.

5. Physicochemical Properties Related to Quality of Rice Noodles

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