Changes in color and texture of wheat noodles during chilled storage
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
2. Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
Abstract
Funder
Japan Society for the Promotion of Science
Japan Society for the Promotion of Science Fellows
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Link
http://academic.oup.com/bbb/article-pdf/80/12/2418/36828159/bbb2418.pdf
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3. Water status of cooked white salted noodles evaluated by MRI;Lai;Food Res. Int,2004
4. Influence of protein content on spaghetti cooking quality;Del Nobile;J. Cereal Sci,2005
5. Effect of two differential low molecular weight glutenin subunits on durum wheat pasta quality parameters;Kovacs;Cereal Chem,1995
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