Work

Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles.

Year: 1985

Type: article

Source: Cereal Chemistry

Authors: Oh Nh, Seib Pa, Ward Ab, Deyoe Cw

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3138504507

FWCI: 0.851

Cites:

Cited by: 139

Related to: 10