Effect of water requirement and alkali on wheat–rice noodle quality

P Suwannaporn, K Wiwattanawanich… - Starch‐Stärke, 2014 - Wiley Online Library
High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …
被引用次数：9 相关文章

Effect of water requirement and alkali on wheat–rice noodle quality

P Suwannaporn, K Wiwattanawanich, RF Tester - Starch‐Stärke, 2014 - infona.pl
High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …

Effect of water requirement and alkali on wheat-rice noodle quality

P Suwannaporn, K Wiwattanawanich, RF Tester - Starch/Staerke, 2014 - kukr.lib.ku.ac.th
Abstract High protein wheat flour (14.8% protein) was diluted with high AM rice flour to
obtain a noodle quality that was comparable to all-purpose wheat flour of 10.6% protein …

Effect of water requirement and alkali on wheat-rice noodle quality.

P Suwannaporn, K Wiwattanawanich, RF Tester - 2014 - cabidigitallibrary.org
Abstract High protein wheat flour (14.8% protein) was diluted with high AM rice flour to
obtain a noodle quality that was comparable to all-purpose wheat flour of 10.6% protein …

Effect of water requirement and alkali on wheat-rice noodle quality.

P Suwannaporn, K Wiwattanawanich… - Starch …, 2014 - search.ebscohost.com
Abstract High protein wheat flour (14.8% protein) was diluted with high AM rice flour to
obtain a noodle quality that was comparable to all-purpose wheat flour of 10.6% protein …

[引用][C] Effect of water requirement and alkali on wheat–rice noodle quality

P Suwannaporn, K Wiwattanawanich, RF Tester - 2014