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Effects of Active Wheat Gluten on the Quality of Whole Grain Oat Noodle Study on the Twin-screw Extrusion Process of Enteromorpha prolifera Corn Noodles The Study of Correlation Between the Physicochemical Properties of Starch From Different Sweet Potato Varieties and the Quality of Its Starch Noodle Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat Relationship between Wheat Flour Color, Noodle Color and Protein Components Research on Quality Evaluation of Fresh Rice Noodles Factors Related to Chinese White Salted Noodle Color Influence of Puroindoline Gene on Milling Performance, Steamed Bread and Noodle Qualities in Spring Wheat Relationships between Starch Chemical Structure, Flour Viscosity Traits and Noodle Quality Effects of Environment and Genotype on Wheat Starch Physiochemical Properties and Noodle Quality Wheat Flour Quality Requirement for Lanzhou Hand-Stretched Noodles Association between Wheat Quality Traits and Performance of Pan Bread and Dry White Chinese Noodle Stability Analysis of Carotenoid Content and Its Coefficient Correlation with Yellow Alkaline Noodle Color Characteristics in Common Wheat（Triticum aestivum L.） Effects of the Ratio of Purple Sweetpotato Flour on the Properties of Sweetpotato Starch and Starch Noodle Studies on Assisted Selection Indexes of Noodle Wheat Noodle Quality Evaluation of New Wheat Cultivars from Northern China Winter Wheat Regions Effect of 1BL/1RS Translocation on Grain Quality and Noodle Quality in Bread Wheat Effects of Nitrogen Rates on Flour Color and Noodle Quality in Two Winter Wheat (Triticum aestivum L.) Cultivars Development of Near-isogenic Lines with Different Wheat Wx Genes and Their Effects on Amylose Content and Noodle Quality Characteristics and Evaluation Parameters Associated with Cooking Quality of Chinese Fresh Noodle Study on Relationship between Protein Quality of Wheat and Making Quality of Chinese Dry Noodle Correlation between Mixolab Parameter and Mixograph and RVA Parameters and Its Effect on Noodle Quality