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Prediction of Noodle Eating Quality by Quantification-I Analysis.

Year: 1992

Type: article

Abstract: Suitability of Quantification-I analysis was examined to predict noodle eating quality from physicochemical factors of 60% extraction flour from Japanese domestic wheat and to evaluate quantitative effect of the factors on the extent of noodle eating quality.1.The following physicochemical properties among major items were obtained as dominant factors which improve or deteriorate the noodle eating quality

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk1962.39.302

Authors: Hideo WATANABE, Osamu SUZUKI

Institutions: Ministry of Agriculture, Forestry and Fisheries, Ministry of Agriculture Forestry and Fisheries

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2335100281

FWCI:

Cites:

Cited by: 1

Related to: 10