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Volumn 45, Issue 6, 2013, Pages 2027-2035

Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology

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EID: 84887596815     PISSN: 05563321     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.