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GrainGenes Keyword Report: japanese noodles

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japanese noodles
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ReferenceMartin JM et al. (2004) Reduced amylose effects on bread and white salted noodle quality Cereal Chemistry 81:188-193.
ReferenceMangalika WHA et al. (2003) Properties of starches from near-isogenic wheat lines with different Wx protein deficiencies Cereal Chemistry 80:662-666.
ReferenceEpstein J et al. (2002) Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (Waxy) genes Journal of Cereal Science 35:51-63.
ReferenceSeib PA (2000) Reduced-amylose wheats and Asian noodles Cereal Foods World 45:504-512.