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Noodles: Testing for quality

Solah, V.A. and Crosbie, G.B. (2015) Noodles: Testing for quality. In: Wrigley, C.W., Corke, H., Seetharaman, K. and Faubion, J., (eds.) Encyclopedia of Food Grains. Academic Press, pp. 154-160.

Link to Published Version: https://doi.org/10.1016/B978-0-12-394437-5.00131-5
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Abstract

Sensory evaluation and instrumental methods for testing noodle quality are important for flour mill quality control and organizations involved in noodle research or the evaluation of new noodle wheat varieties. The preparation of noodles for sensory evaluation and subsequent instrumental testing that is related to visual and textural characteristics involves the incorporation of theory and the guidelines provided by experienced researchers in these areas.

Item Type: Book Chapter
Publisher: Academic Press
Copyright: © 2016 Elsevier Ltd.
URI: http://researchrepository.murdoch.edu.au/id/eprint/56582
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