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Using ultrasound to characterize fresh yellow alkaline noodles.: A93-57/2010E-PDF

"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.

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.894199&sl=0

Publication information
Department/Agency
  • Canadian Grain Commission, issuing body.
TitleUsing ultrasound to characterize fresh yellow alkaline noodles.
Publication typeMonograph
Language[English]
Other language editions[French]
FormatDigital text
Electronic document
Note(s)
  • Issued also in French under title: Utilisation des ultrasons pour caractériser les nouilles alcalines jaunes fraîches.
  • Caption title.
  • Includes bibliographical references (pages 15-19).
Publishing information
  • [Winnipeg] : Canadian Grain Commission = Commission canadienne des grains, [2010]
Description1 online resource (19 pages) : photographs, charts
Catalogue number
  • A93-57/2010E-PDF
Subject terms
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