Yellow alkaline noodles are popular in South East Asia countries, e.g. Malaysia, Indonesia and Singapore. They are made from wheat flour, water, salt and alkaline salt. The presence of alkaline salt contributes to the yellow color, firm texture, alkaline flavor, and high pH of the noodles.
This data is provided by the GRDC-funded CIMMYT Australia ICARDA Germplasm Exchange (CAIGE) project.
Source: CIMMYT Wheat Germplasm Bank
MCPD passport data
MCPD - 18e64a6b-a1c7-41e6-9560-97670e3b5a57.xlsx
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MEX002 • DOI: 10.18730/BK4NTMEX002 • DOI: 10.18730/BPKMSMEX002 • DOI: 10.18730/BWSPUMEX002 • DOI: 10.18730/BXA25MEX002 • DOI: 10.18730/C2EHEMEX002 • DOI: 10.18730/C2H4QMEX002 • DOI: 10.18730/C2J6MMEX002 • DOI: 10.18730/C3497MEX002 • DOI: 10.18730/C34GEMEX002 • DOI: 10.18730/C34HFMEX002 • DOI: 10.18730/C34KHMEX002 • DOI: 10.18730/C34VSMEX002 • DOI: 10.18730/C3581MEX002 • DOI: 10.18730/C3592MEX002 • DOI: 10.18730/C35A3MEX002 • DOI: 10.18730/C36M8MEX002 • DOI: 10.18730/C374R