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.
AGROVOC关键词
书目信息
页码
pp. 57-58
其它主题
Ble; Pate alimentaire; Analisis organoleptico
语言
日本人
注释
3 tab.
2008-05-15
AGRIS AP