Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles

Gary G. Hou(Western Oregon University), P. K. W. Ng(Michigan State University), Ritu Saini(Unknown)
Cereal Chemistry
March 6, 2013
10.1094/cchem-10-12-0137-r
Cited by 48

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