Food Science and Technology Department

 

Department of Food Science and Technology: Faculty Publications

Document Type

Article

Date of this Version

2003

Citation

Cereal Chemistry (2003) 80(4): 437-445

Comments

Copyright © 2003 American Association of Cereal Chemists, Inc. Used by Permission.

Abstract

Fourteen flour blends of two natural wild-type wheat (Triticum aestivum L.) flours, 'Nuplains' and 'Centura', blended with one waxy flour sample were characterized and processed to Asian salted noodles. The flour amylose content range was

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