Art
J-GLOBAL ID:200902153660546661   Reference number:02A0820716

Effect of Holding Temperature on the Structures of Mung Bean Starch Gels and Noodles.

緑豆澱粉ゲルとヌードルの組織への保持温度の影響
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Material:
Volume: 79  Issue:Page: 732-736  Publication year: Sep. 2002 
JST Material Number: B0245A  ISSN: 0009-0352  CODEN: CECHAF  Document type: Article
Article type: 原著論文  Country of issue: United States (USA)  Language: ENGLISH (EN)
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Category name(code) classified by JST.
Flour products  ,  Starch 
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