EFFECT OF MATURATION ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF CHINESE NOODLES

被引：0
|
作者：
ENDO, S [1 ]
HARA, H [1 ]
SATO, T [1 ]
NAGAO, S [1 ]
机构：
[1] NISSHIN FLOUR MILLING CO LTD, DEPT FLOUR MILLING, CHUO KU, TOKYO 103, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：10 / 13
页数：4
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