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Effects of different water addition levels on Chinese white noodle quality
(Objective) Water addition is an important factor influencing noodle preparation, therefore it is crucial to investigate the effects of water addition on noodle quality. (Method) Experiment I with 24 wheat cultivars from ...
Correlation between mixolab parameter and mixograph and rva parameters and its effect on noodle quality
It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle ...