T2 map, moisture distribution, and texture of boiled Japanese noodles prepared from different types of flour
- Author
- KOJIMA, Tokiko I1 ; HORIGANE, Akemi K2 ; NAKAJIMA, Hideo1 ; YOSHIDA, Mitsuru2 ; NAGASAWA, Akira3
[1] Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan
[2] National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
[3] Department of Chemistry, Faculty of Science, Saitama University, 255 Shimo-Okubo, Sakura-Ku, Saitama 338-8570, Japan - Source
Cereal chemistry. 2004, Vol 81, Num 6, pp 746-751, 6 p ; ref : 31 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Distribution Farine Pâtes alimentaires Texture Produit cuisson Produit céréalier
- Keyword (en)
- Distribution Flour Noodles Texture Bakery product Cereal product
- Keyword (es)
- Distribución Harina Pasta alimenticia Textura Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16322848
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM.2004.81.6.746 
https://dx.doi.org/10.1094/CCHEM.2004.81.6.746
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