The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

Structure of the starch granule. I. Swelling and solubility patterns of various starches.

H. W. Leach · 1959 · 988 citations

Pharmacy, Biochemistry, Food Science +16

An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

William R. Morrison, Bernard Laignelet · Journal of Cereal Science · 1983 · 752 citations

Agriculture, Biochemistry, Food Science +13

A method of flour quality assessment for Japanese noodles

Masahiro Oda, Yuri YASUDA, Soichiro Okazaki et al. · Europe PMC (PubMed Central) · 1980 · 179 citations

Agriculture, Food Science, Nutritional Sciences +7

Japanese noddle qualities. II. Starch components

H Toyokawa, G. L. Rubenthaler, Jennifer R. Powers et al. · 1989 · 116 citations

Agriculture, Food Science, Food Processing +9

Aspects of proteins in chinese and British common (hexaploid) wheats related to quality of white and yellow chinese noodles

Shaobai Huang, William R. Morrison · Journal of Cereal Science · 1988 · 108 citations

Agriculture, Crop Sciences, Plant Sciences +12