Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Published 2013 View Full Article

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Title
Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 17, Issue 4, Pages 731-740
Publisher
Informa UK Limited
Online
2013-07-25
DOI
10.1080/10942912.2012.675611
References
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