Studies on the noodle making quality of Japanese domestic wheat flours. Part II. Comparative studies on the quality characteristics for prime starch and starch tailings.
- 1 January 1988
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 35 (12) , 813-822
- https://doi.org/10.3136/nskkk1962.35.12_813
Abstract
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