00000nam 2200000zi 4500 9.894199 CaOODSP 20221107173653 m o d f cr |n||||||||| 201201s2010 mbcod ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn--- A93-57/2010E-PDF Using ultrasound to characterize fresh yellow alkaline noodles. [Winnipeg] : Canadian Grain Commission = Commission canadienne des grains, [2010] 1 online resource (19 pages) : photographs, charts text txt rdacontent computer c rdamedia online resource cr rdacarrier Issued also in French under title: Utilisation des ultrasons pour caractériser les nouilles alcalines jaunes fraîches. Caption title. Includes bibliographical references (pages 15-19). "Researchers at the Canadian Grain Commission evaluated using low-intensity ultrasound to characterize changes in the mechanical properties of fresh yellow alkaline noodles prepared with different ingredients (Bellido & Hatcher, 2009a). Their research found that the ultrasonic technique could provide technologically relevant information about the rheological properties of fresh noodles. It is a simple and reliable way to determine important textural parameters of yellow alkaline noodles and distinguish between them"--Page 1. Wheat Canada Classification. Canadian Grain Commission, issuing body. Utilisation des ultrasons pour caractériser les nouilles alcalines jaunes fraîches. (CaOODSP)9.903584 PDF 373 KB https://publications.gc.ca/collections/collection_2021/ccg-cgc/A93-57-2010-eng.pdf