Work

Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles

Year: 2013

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cchem-10-12-0137-r

Authors: Gary G. Hou, Ritu Saini, Perry K. W. Ng

Institutions: Wheat Marketing Center, Michigan State University

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: W2014636561

FWCI: 2.156

Cites: 41

Cited by: 47

Related to: 10