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Noodle quality as related to sorghum starch properties
T. Beta,
H. Corke
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Article
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peer-review
59
Scopus citations
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Medicine & Life Sciences
Sorghum
100%
Starch
67%
Cooking
27%
Genotype
26%
Viscosity
24%
Amylose
23%
Fluid Therapy
17%
Elasticity
16%
Ointments
16%
Temperature
16%
Cold Temperature
6%
Color
6%
Hot Temperature
5%
Food
5%
Agriculture & Biology
noodles
75%
starch
43%
genotype
22%
viscosity
17%
pasting properties
17%
gelatinization
16%
rehydration
16%
cooking quality
16%
elasticity (mechanics)
15%
amylose
15%
temperature
9%
color
8%
thermal properties
7%
cooking
6%
shade
6%
physicochemical properties
5%
Chemical Compounds
Starch
55%
Pink
26%
Amylose
17%
White
12%
Food
5%
Application
2%