Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

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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...

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Bibliographic Details
Main Authors:	Liu, R., Solah, Vicky, Wei, Y., Wu, G., Wang, X., Crosbie, G., Fenton, Haelee
Format:	Journal Article
Published:	A A C C International 2018
Online Access:	http://hdl.handle.net/20.500.11937/72293

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