Sensory evaluation of Chinese yellow alkaline noodles made from waxy wheat [Triticum aestivum] flours, 1: Optimum water absorption of noodle dough and cooking time
2005
Taira, M.(National Agricultural Research Center for Tohoku Region, Morioka (Japan)) | Ito, H. | Maejima, H. | Taniguchi, Y.
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 57-58
Другие темы
Ble; Pate alimentaire; Analisis organoleptico
Язык
Японский
Примечание
3 tab.
2008-05-15
AGRIS AP
Поставщик данных
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