Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour
© 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes of selected Australian wheat varieties...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
A A C C International
2018
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| Online Access: | http://hdl.handle.net/20.500.11937/72293 |