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GrainGenes Reference Report: CCM-80-297

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Reference	CCM-80-297
Title	Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles
Journal	Cereal Chemistry
Year	2003
Volume	80
Pages	297-303
Author	Park CS Hong BH Baik BK
Keyword	[ Hide all but 1 of 32 ] chinese color content dough dry noodles flour flour components glutenin hard wheat hardness hmw-gs mixing mixograph monomeric proteins optimum water-absorption oriental noodles physicochemical properties processing protein protein characteristics protein content protein quality quality salt sds sedimentation soft wheat texture variables volume water wheat flour

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