Optimisation of the Processing Strategy for Utilisation of Australian Wheat in Instant Noodles
Field | Value | Language |
dc.contributor.author | Azudin, Nasir | |
dc.contributor.author | Iyer, Lakshmi | |
dc.contributor.author | Salman, Hayfa (ed) | |
dc.date.accessioned | 2008-08-16 | |
dc.date.available | 2008-08-16 | |
dc.date.issued | 2003-05-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/2719 | |
dc.description.sponsorship | Established and supported under the Australian Government’s Cooperative Research Centre Program | en |
dc.language.iso | en | en |
dc.publisher | Value Added Wheat CRC (Australia) | en |
dc.relation.ispartofseries | VAWCRC Reports | en |
dc.relation.ispartofseries | 34 | en |
dc.rights | Copyright Value Added Wheat CRC (Australia) | en |
dc.subject | Instant noodles | en |
dc.subject | raw material specifications | en |
dc.subject | Australian wheats | en |
dc.subject | processing strategy | en |
dc.subject | protein | en |
dc.subject | dough strength | en |
dc.subject | extensibility | en |
dc.subject | noodle firmness | en |
dc.subject | sensory score | en |
dc.subject | Indonesia | en |
dc.subject | Korea | en |
dc.subject | textural stability | en |
dc.subject | noodle colour | en |
dc.subject | noodle sheet | en |
dc.subject | noodle brightness | en |
dc.subject | noodle yellowness | en |
dc.title | Optimisation of the Processing Strategy for Utilisation of Australian Wheat in Instant Noodles | en |
dc.type | Report, Technical | en_AU |
dc.contributor.department | Value Added Wheat CRC | en |
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