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