The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles

Flour components affecting paste and noodle colour

Diane Miskelly · Journal of the Science of Food and Agriculture · 1984 · 157 citations

Food Chemistry, Protein Content, Yellow Pigments +9

Flour quality requirements for chinese noodle manufacture

Diane Miskelly, HJ Moss · Journal of Cereal Science · 1985 · 153 citations

Quality Requirements, Grain Quality, Food Quality +2

Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

J.E. Dexter, R.R. Matsuo, B. C. Morgan · Journal of Food Science · 1983 · 89 citations

Food Chemistry, Nutrition, Factors Influencing Stickiness +13

Conditioning studies on Australian wheat. II. Morphology of wheat and its relationship to conditioning

R. B. Moss · Journal of the Science of Food and Agriculture · 1973 · 19 citations

Biology, Australian Wheat, Engineering +14

Expansion and Contraction of Starch Molecules in Solution I. Effects of Temperature, pH, and Alkali

Eileen C. Maywald, H. W. Leach, Thomas John Schoch · Starch - Stärke · 1968 · 14 citations

Engineering, Starch Molecules, Thermodynamics +4