Contribution of the chemical structure of wheat starch to Japanese noodle quality

Batey, I.L.; Gras, P.W.; Curtin, B.M.

Contribution of the chemical structure of wheat starch to Japanese noodle quality

1997

Batey, I.L. | Gras, P.W. | Curtin, B.M. (Grain Quality Research Laboratory, CSIRO Division of Plant Industry, PO Box 7, North Ryde, NSW 2113 (Australia))

AGROVOC Keywords

alfa amilasa alpha amylase amidon calidad chemical structure cooking cuisson farine flours food technology harinas hplc oligosaccharide oligosaccharides quality starch structure chimique technologie alimentaire trigo triticum triticum aestivum wheats

Bibliographic information

Published in

Journal of the Science of Food and Agriculture (United Kingdom)

Volume 74 Issue 4

Pagination

pp. 503-508

Other Subjects

Oligosacaridos; Coccion; Qualite; Ble; Estructura quimica; Tecnologia de los alimentos; Almidon

Language

English

Note

15 ref.

In AGRIS since: 1998-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org

AGRIS - International System for Agricultural Science and Technology

Share

Contribution of the chemical structure of wheat starch to Japanese noodle quality

1997

AGROVOC Keywords

Bibliographic information