Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

著录项

• 来源
  《Cereal Chemistry》 |2019年第1期|共10页
• 作者

  Rui Liu; Vicky Ann Solah; Yimin Wei; Guiling Wu; Xulin Wang; Graham Crosbie; Haelee Fenton;

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• 作者单位

  Ministry of Agriculture Institute of Food and Nutrition Development;

  Curtin University School of Molecular and Life Sciences;

  Ministry of Agriculture Institute of Food Science and Technology;

  Jinshahe Noodle Manufacturing Co Ltd;

  Jinshahe Noodle Manufacturing Co Ltd;

  Crosbie Grain Quality Consulting;

  Curtin University School of Molecular and Life Sciences;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 农业化学;
• 关键词

  noodle; sensory evaluation; steamed bread; wheat quality;

  机译：面条;感官评估;蒸面包;小麦质量;
• 入库时间 2022-08-19 23:27:02