The influence of formulation and processing on stability of thiamin in three styles of Asian noodles
Authors:
- Lan T.T. BuiLBLan T.T. Bui
- Darryl M. SmallDSDarryl M. Small
- 1 January 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 102 (4) , 1394-1399
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- An SDS-FY Test to Evaluate Quality of Wheat for Oriental NoodlesJournal of Cereal Science, 1994
- Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. CultivarsJournal of Cereal Science, 1994
- A comparison of methods for the prediction of Cantonese noodle colourCanadian Journal of Plant Science, 1992
- The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat floursJournal of Cereal Science, 1991
- Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghettiFood Chemistry, 1990
- The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodlesJournal of Cereal Science, 1986
- Flour quality requirements for chinese noodle manufactureJournal of Cereal Science, 1985