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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
Amylose
23%
Cold Temperature
6%
Color
6%
Cooking
27%
Elasticity
16%
Fluid Therapy
17%
Food
5%
Genotype
26%
Hot Temperature
5%
Ointments
16%
Sorghum
100%
Starch
67%
Temperature
16%
Viscosity
24%
Agriculture & Biology
amylose
15%
color
8%
cooking
6%
cooking quality
16%
elasticity (mechanics)
15%
gelatinization
16%
genotype
22%
noodles
75%
pasting properties
17%
physicochemical properties
5%
rehydration
16%
shade
6%
starch
43%
temperature
9%
thermal properties
7%
viscosity
17%
Chemical Compounds
Amylose
17%
Application
2%
Food
5%
Pink
26%
Starch
55%
White
12%