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Wheat quality requirements of Asian foods (1998)

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

Springer

Euphytica 100 (1998), S. 155-156

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ISSN: 1573-5060

Keywords: wheat ; quality ; noodles ; steamed bread ; dumplings

Source: Springer Online Journal Archives 1860-2000

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1023/A:1018305418365

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