The use of ultrasound to investigate Asian noodles: a comparison of methods
This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (...
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2014
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| Online Access: | http://hdl.handle.net/1993/23521 |