Studies on the noodle making quality of Japanese domestic wheat flours, 1: Factors affecting gelatinization properties of wheat starch
1988
Endo, S. (Nisshin Seifun Co. Ltd., Oi, Saitama (Japan). Central Lab.) | Karibe, S. | Okada, K. | Nagao, S.
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Bibliographic information
Journal of the Japanese Society for Food Science and Technology (Japan)
Volume
35
Issue
1
ISSN
0029-0394
Pagination
pp. 7-14
Other Subjects
Ble; Propriete rheologique; Propiedades reologicas; Almidon
Language
Japanese
Note
22 ref.; Summaries (En, Ja)
Type
Summary
1989-08-15
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