Wheat quality traits and quality parameters of cooked dry white Chinese noodles

Liu, JJ; He, ZH; Zhao, ZD; Pena, RJ; Rajaram, S; SCI

机构： Chinese Acad Agr Sci, Inst Crop Breeding & Cultivat, Natl Wheat Improvement Ctr, Key Lab Crop Genet & Breeding, Beijing 100081, Peoples R China; Chinese Acad Agr Sci, Inst Crop Breeding & Cultivat, Natl Wheat Improvement Ctr, Key Lab Crop Genet & Breeding, Beijing 100081, Peoples R China; Chinese Acad Agr Sci, CIMMYT China, Beijing 100081, Peoples R China; Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Peoples R China; CIMMYT, Mexico City 06600, DF, Mexico;

来源：EUPHYTICA年份：2003

关键词： bread wheat dry white Chinese noodle extensibility gluten strength viscosity Triticum aestivum