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Physicochemical Properties of Australian Wheat Flours for White Salted Noodles

โœ Scribed by S.-H. Yun; K. Quail; R. Moss

Book ID
115622748
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
124 KB
Volume
23
Category
Article
ISSN
0733-5210

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โœ Larisa Cato; Andrew L Halmos; Darryl M Small ๐Ÿ“‚ Article ๐Ÿ“… 2006 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 391 KB

## Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly