The research status on wheat quality in relation to noodle products

doi:10.13430/j.cnki.jpgr.2002.04.013

Home > Archive>Volume , Issue 4, 2002 >57-60. DOI:10.13430/j.cnki.jpgr.2002.04.013

The research status on wheat quality in relation to noodle products
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                        10.13430/j.cnki.jpgr.2002.04.013
                    
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Abstract:

Noodle is one of the most important staple food in northern China.Noodles in Asia can be classified into two main groups,white-salted noodle and yellow-alkaline noodles.In this review,the research status on wheat quality in relation to noodle products are reriewed.

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Revised:July 09,2002
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