| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.894199 |
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| 003 | CaOODSP |
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| 005 | 20221107173653 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 201201s2010 mbcod ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA93-57/2010E-PDF |
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| 245 | 00|aUsing ultrasound to characterize fresh yellow alkaline noodles. |
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| 264 | 1|a[Winnipeg] : |bCanadian Grain Commission = Commission canadienne des grains, |c[2010] |
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| 300 | |a1 online resource (19 pages) : |bphotographs, charts |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 500 | |aIssued also in French under title: Utilisation des ultrasons pour caractériser les nouilles alcalines jaunes fraîches. |
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| 500 | |aCaption title. |
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| 504 | |aIncludes bibliographical references (pages 15-19). |
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| 520 | |a"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. |
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| 650 | 0|aWheat|zCanada|xClassification. |
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| 710 | 2 |aCanadian Grain Commission, |eissuing body. |
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| 775 | 08|tUtilisation des ultrasons pour caractériser les nouilles alcalines jaunes fraîches.|w(CaOODSP)9.903584 |
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| 856 | 40|qPDF|s373 KB|uhttps://publications.gc.ca/collections/collection_2021/ccg-cgc/A93-57-2010-eng.pdf |
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