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dc.contributor.authorAzudin, Nasir
dc.contributor.authorIyer, Lakshmi
dc.contributor.authorSalman, Hayfa (ed)
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2003-05-01
dc.identifier.urihttp://hdl.handle.net/2123/2719
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherValue Added Wheat CRC (Australia)en
dc.relation.ispartofseriesVAWCRC Reportsen
dc.relation.ispartofseries34en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectInstant noodlesen
dc.subjectraw material specificationsen
dc.subjectAustralian wheatsen
dc.subjectprocessing strategyen
dc.subjectproteinen
dc.subjectdough strengthen
dc.subjectextensibilityen
dc.subjectnoodle firmnessen
dc.subjectsensory scoreen
dc.subjectIndonesiaen
dc.subjectKoreaen
dc.subjecttextural stabilityen
dc.subjectnoodle colouren
dc.subjectnoodle sheeten
dc.subjectnoodle brightnessen
dc.subjectnoodle yellownessen
dc.titleOptimisation of the Processing Strategy for Utilisation of Australian Wheat in Instant Noodlesen
dc.typeReport, Technicalen_AU
dc.contributor.departmentValue Added Wheat CRCen


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