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1銆丟UAN, F. & SEIB, P. A. (1994). Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and Noodles. Cereal Chemistry, 71 (4), 330-337.

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2銆丠OU, G., KRUK, M., PETRUSICH, J. & COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of dough and noodles. AACC Conference Paper, Baltimore, 1996.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atch璩�(zh矛)妲�(g貌u)鍎�闈㈠湗(tu谩n)鍜岄潰姊濆欢灞曞挤(qi谩ng)搴﹀拰鎷変几寮�(qi谩ng)搴︾殑娓�(c猫)閲�銆�

3銆丣IN, Y. J. & QUAIL, K. J. (1999). Effect of starch and gluten addition on noodle texture. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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4銆並ADHARMESTAN, C., BAIK, B. K., CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5), 762-766.

5銆並IM, W. S. & SEIB, P. A. (1993). Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours. American Association of Cereal Chemists, Inc, Vol.70, No. 4. 367-372.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

6銆並IM, Y. S., WIESENBORN, D. P., LORENZEN, J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.

7銆並RUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and Bamee noodles and relationship to instrumental measurements. AACC Conference Paper, New Orleans, 1996.

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8銆並RUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.

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9銆並UNETZ, C. F., ALMEIDA-DOMINGUEZ, H., McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking characteristics and quality of noodles from food sorghum. Paper presented at October 1997 AACC meeting, San Diego.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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10銆丩EE, L., BAIK, B-K. & CZUCHAJOWSKA, Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63 (3), 552-558.

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11銆丩U, R. L. J. & CHEN, C. C. (1997). Specialty flour study for wet noodle processing. Proceedings of the International Symposium on new approaches to functional cereals and oils, Beijing, China, Nov. 1997, 31-43.

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12銆丮ARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999). Instrumental noodle texture of selected prime hard varieties. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

13銆丮cDONOUGH, C. M., KUNETZ, C. & ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper presented at October 1997 AACC meeting, San Diego.

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14銆丷EUNGMANEEPAITOON, S. (1997). Comparative study of sweet potato starch with other starches in preparation of instant fried noodles. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 599-606.

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15銆丷OSS, A. S. & CROSBIE, G. B. (1997). Elasticity and springiness in asian noodles. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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16銆丷OSS, A. S., TO, S., CHIU, P. C. & QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

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17銆丼UHENDRO, E. L., KUNETZ, C. F., MC DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry, 77 (2), 96-100.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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18銆乂ADLAMANI, K. R. & SEIB, P.A. (1997). Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten. Cereal Chemistry, 74 (3), 318-325.涓婃捣淇濆湥鏆㈤姺璩�(zh矛)妲�(g貌u)鍎� TAXTC-璩�(zh矛)妲�(g貌u)鍎�锛孴A璩�(zh矛)妲�(g貌u)鍎�锛孴Atouch璩�(zh矛)妲�(g貌u)鍎�

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