The Effect of Wheat Flour Physiochemical and Rheological Characteristics on the Quality of Noodles
published by Damascus University
in 2012
in Agricultural Engineering
and research's language is
العربية
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Abstract in English
Noodles are one of the most commonly used foods, as they are second only to bread, and 40% of the wheat produced in Asia is used for making noodles. The characteristics of Syrian wheat have not been studied in terms of their suitability for making noodles for the moment of cooking
References used
AACC. 2000. Approved Methods of the AACC, 10th edn. Methods