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Effects of different fertilization treatments on the physicochemical and noodle-making properties of Korean winter wheat cultivars
Changes in the quality of white salted noodles prepared with different types of Korean winter wheat were examined. Crude protein and amylose contents of various wheat cultivars ranged from 7.17 to 9.97 and 24.78 to 29.37%, respectively. The water holding capacities of Jokyung with base N-fertilizer...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049413/ https://ncbi.nlm.nih.gov/pubmed/30263488 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0100-0 |
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