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The impact of starch composition and gluten content on noodle texture and starch digestibility by

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: United Kingdom : Elsevier Ltd., 2025

In: Carbohydrate Polymers United Kingdom : Elsevier Ltd., 2025. v. 353, art. 123294

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

2.

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Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics by

Material type:

Article; Type of continuing resource: periodical

Language: English

Publication details: United Kingdom : Elsevier Ltd., 2025

In: Food Research International United Kingdom : Elsevier Ltd., 2025. v. 218, art. 116915

Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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