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Evaluation of Korean raw noodle (saeng myon) color and cooking properties among hard red winter and hard white wheat samples

1997

Park, W.J. | Shelton, D.R. | Peterson, J. | Wehling, R.L. | Kachman, S.D. (Department of Food Science and Technology, Department of Agronomy, and Department of Biometry, University of Nebraska, Lincoln (USA))

AGROVOC Keywords
almacenamiento calidad color colour cooking couleur cuisson genotipos genotypes harina de trigo pasta pastas alimenticias quality statistical methods stockage storage wheat flour
Bibliographic information
Journal of Biochemistry and Molecular Biology (Korea Republic)
Volume 30 Issue 3 ISSN 1225-8687
Pagination
pp. 20-25
Other Subjects
Farine de ble; Coccion; Pate alimentaire; Qualite; Genotype; Metodos estadisticos; Methode statistique
Language
English
Note
Summary (En)
11 tables; 13 ref.
Type
Summary
1998-08-15
AGRIS AP
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