Optimisation of the Processing Strategy for Utilisation of Australian Wheat in Instant Noodles
2003
Azudin, Nasir | Iyer, Lakshmi | Salman, Hayfa (ed)
Established and supported under the Australian Government’s Cooperative Research Centre Program
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书目信息
出版者
Value Added Wheat CRC, Value Added Wheat CRC (Australia), Faculty of Science, School of Life and Environmental Sciences
其它主题
Noodle colour; Noodle sheet; Noodle firmness; Extensibility; Raw material specifications; Noodle yellowness; Dough strength; Instant noodles; Korea; Textural stability; Noodle brightness; Australian wheats; Sensory score; Processing strategy
语言
英语
格式
application/pdf
许可
Copyright Value Added Wheat CRC (Australia)
类型
Report
2024-11-28
2025-11-25
Dublin Core