Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles

Winter wheat genotypes under different levels of nitrogen and water stress: Changes in grain protein composition

Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

Identification of genetic factors controlling kernel hardness and related traits in a recombinant inbred population derived from a soft × ‘extra-soft’ wheat (Triticum aestivum L.) cross