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Please use this identifier to cite or link to this item: http://hdl.handle.net/2123/2719

Title: Optimisation of the Processing Strategy for Utilisation of Australian Wheat in Instant Noodles
Authors: Azudin, Nasir
Iyer, Lakshmi
Salman, Hayfa (ed)
Value Added Wheat CRC
Keywords: Instant noodles
raw material specifications
Australian wheats
processing strategy
protein
dough strength
extensibility
noodle firmness
sensory score
Indonesia
Korea
textural stability
noodle colour
noodle sheet
noodle brightness
noodle yellowness
Issue Date: May-2003
Publisher: Value Added Wheat CRC (Australia)
Series/Report no.: VAWCRC Reports
34
URI: http://hdl.handle.net/2123/2719
Department/Unit/Centre: Value Added Wheat CRC
Appears in Collections:Project Reports - Value Added Wheat CRC (Australia)

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