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J-GLOBAL ID:201602015836450471   Reference number:73A0190381

Effect of protein content on the cooking quality of spaghetti.

スパゲティの調理性に及ぼすたんぱく質含量の影響
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Volume: 49  Issue:Page: 707-711  Publication year: 1972 
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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