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Volumn 61, Issue 2, 2011, Pages 101-107

Effect of wheat bran addition and screw speed on microstructure and textural characteristics of common wheat precooked pasta-like products

Author keywords

Common wheat flour; Extrusion cooking; Microstructure; Precooked pasta like products; Sensory characteristics; Texture; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 79958038793     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-011-0010-z     Document Type: Article
Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.