Studies on the noodle making quality of Japanese domestic wheat flours. (Part I). Factors affecting gelatinization properties of wheat starch.
- 1 January 1988
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 35 (1) , 7-14
- https://doi.org/10.3136/nskkk1962.35.7
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