Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

标题
Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 53, Issue 2, Pages 217-224
出版商
Elsevier BV
发表日期
2011-02-02
DOI
10.1016/j.jcs.2010.12.005

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