Rheological Properties of Dough and Quality of Salted...

Journal of Agricultural Science 2015 / 05 Vol. 7; Iss. 6

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Li, Po-Hsien, Lu, Wen-Chien, Hsieh, Chang-Wei, Li, Tai-Chen, Huang, Da-Wei
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Volume:
7
Language:
english
Journal:
Journal of Agricultural Science
DOI:
10.5539/jas.v7n6p84
Date:
May, 2015
File:
PDF, 1.05 MB
english, 2015
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