Effect of Starch and Hardness Characteristics of Korean Wheat Cultivars on Noodle Quality
Author:
Affiliation:
1. National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Republic of Korea
2. Department of Crop Science and Biotechnology, Jeonbuk National University, Jeonju, 54896, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society of Breeding Science
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Link
http://pdf.medrang.co.kr/KJBS2/2021/053/KJBS2053-02-83.pdf
Reference51 articles.
1. Ali R, Khan MS, Sayeed SA, Ahmed R, Saeed SMG, Mobin L. 2014. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality. Pak J Bot 46: 2217-2225.
2. American Association of Cereal Chemists International. 2010. Approved Methods of Analysis. 11th Ed. AACCI, St. Paul, MN, USA. Methods 08-01.01, 26-31.01, 44-15.02. 46-30.01 Available online only.
3. Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat
4. Effects of Flour Protein and Starch on Noodle Quality
5. Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
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1. Identification of Korean Wheat Cultivars Using Multiplex STS-SSR Markers;Korean Journal of Breeding Science;2022-06-01
2. Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars;Journal of the Korean Society of Food Science and Nutrition;2022-05-31
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