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Garbanzo bean flour usage in cantonese noodles.
- Source :
-
Journal of Food Science (Wiley-Blackwell) . May/Jun98, Vol. 63 Issue 3, p552. 7p. 3 Diagrams, 5 Charts, 9 Graphs. - Publication Year :
- 1998
-
Abstract
- Attempts to optimize the processing conditions of wheat and garbanzo blends for the production of Cantonese noodles. Methods which can be used to modify the quality of Cantonese noodles; Contents of Cantonese noodles; Information on the use of legumes as sources of protein; Details on the consumption of noodles in various parts of the world.
- Subjects :
- *NOODLES industry
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 63
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 806716
- Full Text :
- https://doi.org/10.1111/j.1365-2621.1998.tb15784.x