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Volumn 60, Issue 2, 2014, Pages 382-388

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

Author keywords

Asian noodle; Particle size; Superfine grinding; Whole wheat flour

Indexed keywords


EID: 84906060374     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.05.007     Document Type: Article
Times cited : (126)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.