Sensory evaluation of Chinese yellow alkaline noodles made from waxy wheat [Triticum aestivum] flours, 1: Optimum water absorption of noodle dough and cooking time
2005
Taira, M.(National Agricultural Research Center for Tohoku Region, Morioka (Japan)) | Ito, H. | Maejima, H. | Taniguchi, Y.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 57-58
Other Subjects
Ble; Pate alimentaire; Analisis organoleptico
Language
Japanese
Note
3 tab.
2008-05-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]