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GrainGenes Keyword Report: salted noodle quality

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Keyword

salted noodle quality

Quoted in

Kovacs MIP et al. (2004) Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture Journal of Cereal Science 39:9-19. Martin JM et al. (2004) Reduced amylose effects on bread and white salted noodle quality Cereal Chemistry 81:188-193. Mangalika WHA et al. (2003) Properties of starches from near-isogenic wheat lines with different Wx protein deficiencies Cereal Chemistry 80:662-666.

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