UTILIZATION OF AUSTRALIAN WHEAT FOR KOREAN STYLE DRIED NOODLE MAKING

被引：39

作者：

LEE, CH

GORE, PJ

LEE, HD

YOO, BS

HONG, SH

机构：

[1] BREAD RES INST AUSTRALIA,POB 7,N RYDE,NSW 2113,AUSTRALIA

[2] KOREA UNIV,COLL AGR,DEPT FOOD TECHNOL,FOOD MAT SCI & ENGN LAB,SEOUL,SOUTH KOREA

来源：

关键词：

D O I：

10.1016/S0733-5210(87)80065-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：283 / 297

页数：15

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[4] FLOUR COMPONENTS AFFECTING PASTE AND NOODLE COLOR [J].

MISKELLY, DM .

[5]

ODA M, 1980, CEREAL CHEM, V57, P253

[6]

OH NH, 1983, CEREAL CHEM, V60, P433

[7]

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[8]

1976, OFFICIAL TESTING MET

[9]

1978, CEREAL LABORATORY ME