Kernel hardness, protein, and viscosity as predictors of udon-noodle quality
The Asian noodle market is responsible for the increased volume of wheat imported to that region in recent years. Soft white wheat produced in the Pacific Northwest is mainly used for baked products, whereas an Australian wheat, Australian Standard White, is preferred for noodles. To enter this mark...
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| Language: | en_US |
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2013
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| Online Access: | http://hdl.handle.net/1957/37051 |