Cooking quality and sensorial properties of noodle supplemented with oat flour

Title
Cooking quality and sensorial properties of noodle supplemented with oat flour
Authors
Keywords
-
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 20, Issue 2, Pages 507-511
Publisher
Springer Nature
Online
2011-04-30
DOI
10.1007/s10068-011-0070-1

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