Wheat quality requirements of Asian foods View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1998-04

AUTHORS

G.B. Crosbie, S. Huang, I.R. Barclay

ABSTRACT

Australian wheat quality research has focused on the quality requirements of Asian markets for more than 20 years. This has included the development of appropriate test methods for the laboratory manufacture and quality assessment of wheat-based food products. Products considered have included white salted and yellow alkaline noodles, instant noodles, steamed bread and dumplings. The research has also been aimed at the wheat quality requirements of these products to assist in defining appropriate quality objectives for Australian wheat breeding programs. More... »

PAGES

155-156

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/a:1018305418365

DOI

http://dx.doi.org/10.1023/a:1018305418365

DIMENSIONS

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