Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties

Article

Yang, Ennian, Cheng, Doug, Storlie, Eric, Zou, Yuchun and Yang, Wuyun. 2006. "Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties." South West China Journal of Agricultural Sciences. 19 (2), pp. 297-300.

Article Title	Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties
Article Category	Article
Authors	Yang, Ennian (Author), Cheng, Doug (Author), Storlie, Eric (Author), Zou, Yuchun (Author) and Yang, Wuyun (Author)
Journal Title	South West China Journal of Agricultural Sciences
Journal Citation	19 (2), pp. 297-300
Number of Pages	4
Year	2006
Place of Publication	China
Web Address (URL)	http://www.cnki.net
Abstract	Four Sichuan major varieties (i.e. CY12, MY26, CM107, CM36) were selected for the assessment of their raw white salted noodle quality with sensory evaluation and apparatus such as NIR and Minolta. The result showed that CY12 had best color with highest stability, CM107 had best smoothness, and CM36 was hardest. MY26 had better hardness and elasticity than the others, and its texture score was the highest.
Keywords	noodles; quality control; China
ANZSRC Field of Research 2020	300802. Horticultural crop growth and development
	310805. Plant pathology
	300803. Horticultural crop improvement (incl. selection and breeding)
Public Notes	File reproduced in accordance with the copyright policy of the publisher/author.
Byline Affiliations	Chinese Academy of Agricultural Sciences, China
	No affiliation
	Faculty of Sciences

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