Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture /

Description

Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 100-106). Also available on the World Wide Web.

Links & Downloads

1. http://hdl.handle.net/1957/7283

Tags

Plant proteins. Noodles. Food texture.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/182729713
Date	January 1900
Creators	Ong, Yee-Ling.
Source Sets	OCLC
Language	English
Detected Language	English