Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Author： Barak Sheweta   Mudgil Deepak   Khatkar B.S.  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.4, 2014-04, pp. : 731-740

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