Physical properties of stream flours fractionated by test milling and texture analysis of udon noodles made from each stream flour

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Journal
Nippon Shokuhin Kagaku Kogaku Kaishi
Published
2024-12-12
DOI
https://doi.org/10.3136/nskkk.nskkk-d-24-00003
Primary Topic
Food Industry and Aquatic Biology
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article
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article

Physical properties of stream flours fractionated by test milling and texture analysis of udon noodles made from each stream flour

Mitsuru Watanabe, Sachiko Ikenaga
3 links
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Industry and Aquatic Biology
article

Physical properties of stream flours fractionated by test milling and texture analysis of udon noodles made from each stream flour

Mitsuru Watanabe, Sachiko Ikenaga
article en

Abstract

No abstract available for this paper.
Nippon Shokuhin Kagaku Kogaku KaishiVol. 71(12)
Tohoku Agricultural Research Center (JP)
Openalex Percentile: Top 73%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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Physical properties of stream flours fractionated by test milling and texture analysis of udon noodles made from each stream flour — Mitsuru Watanabe, Sachiko Ikenaga · Nippon Shokuhin Kagaku Kogaku Kaishi (2024) | TGRS Research Map | TGRS