Effects of gelatinisation level, gum and transglutaminase...

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

Seda Yalcin, Arzu Basman
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Volume:
43
Year:
2008
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2007.01674.x
File:
PDF, 182 KB
english, 2008
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