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dc.contributor.authorSolah, Vicky
dc.contributor.authorCrosbie, G.
dc.date.accessioned2018-05-18T07:56:38Z
dc.date.available2018-05-18T07:56:38Z
dc.date.created2018-05-18T00:22:54Z
dc.date.issued2015
dc.identifier.citationSolah, V. and Crosbie, G. 2015. Noodles: Testing for Quality. In Encyclopedia of Food Grains: Second Edition, 154-160.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/66917
dc.identifier.doi10.1016/B978-0-12-394437-5.00131-5
dc.description.abstract

© 2016 Elsevier Ltd. All rights reserved. Sensory evaluation and instrumental methods for testing noodle quality are important for flour mill quality control and organizations involved in noodle research or the evaluation of new noodle wheat varieties. The preparation of noodles for sensory evaluation and subsequent instrumental testing that is related to visual and textural characteristics involves the incorporation of theory and the guidelines provided by experienced researchers in these areas.

dc.titleNoodles: Testing for Quality
dc.typeBook Chapter
dcterms.source.volume3-4
dcterms.source.startPage154
dcterms.source.endPage160
dcterms.source.titleEncyclopedia of Food Grains: Second Edition
dcterms.source.isbn9780123947864
curtin.departmentSchool of Molecular and Life Sciences (MLS)
curtin.accessStatusFulltext not available


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