Dried Japanese noodles. II. Effect of amylase, protease, salts, and pH on noodle doughs

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Veröffentlicht in:	Cereal chemistry 1974, Vol.51 (3), p.427-433
Hauptverfasser:	Bean, M.M, Nimmo, C.C, Fullington, J.G, Keagy, P.M, Mecham, D.K
Format:	Artikel
Sprache:	eng
Schlagworte:	wheat
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source	EZB-FREE-00999 freely available EZB journals
subjects	wheat
title	Dried Japanese noodles. II. Effect of amylase, protease, salts, and pH on noodle doughs
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