Food Science and Technology Department
Date of this Version
2003
Citation
Cereal Chemistry (2003) 80(4): 437-445
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
Comments
Copyright © 2003 American Association of Cereal Chemists, Inc. Used by Permission.