Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality

✍ Scribed by Xin-Zhong Hu; Yi-Min Wei; Chun Wang; Kovacs M.I.P.

• Book ID: 116488141
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 203 KB
• Volume: 40
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2006.05.003