Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

2020 ◽  
Vol 100 (15) ◽  
pp. 5334-5343
Author(s):  
Chao‐Feng Hsieh ◽  
Li‐Kun Wang ◽  
Bin Xu ◽  
Paul A Seib ◽  
Yong‐Cheng Shi
1995 ◽  
Vol 22 (1) ◽  
pp. 45-51 ◽  
Author(s):  
R.A. Graybosch ◽  
C.J. Peterson ◽  
P.S. Baenziger ◽  
D.R. Shelton

Crop Science ◽  
1967 ◽  
Vol 7 (1) ◽  
pp. 13-16 ◽  
Author(s):  
A. M. Schlehuber ◽  
D. C. Abbott ◽  
B. R. Jackson ◽  
B. C. Curtis

Crop Science ◽  
1984 ◽  
Vol 24 (6) ◽  
pp. 1220-1220
Author(s):  
O. G. Merkle ◽  
J. H. Hatchett ◽  
E. L. Smith

Crop Science ◽  
1993 ◽  
Vol 33 (5) ◽  
pp. 1120-1120 ◽  
Author(s):  
B. F. Carver ◽  
A. L. Rayburn ◽  
R. M. Hunger ◽  
E. L. Smith ◽  
W. E. Whitmore

Crop Science ◽  
1992 ◽  
Vol 32 (2) ◽  
pp. 507-507 ◽  
Author(s):  
R. G. Sears ◽  
T. S. Cox ◽  
G. M. Paulsen

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