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Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat
Author(s):
Chul Soo Park
,
Byung-Kee Baik
,
C. PARK
,
B. BAIK
Publication date:
2004
Journal:
Cereal Chemistry
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The Journal of Population and Sustainability
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DOI::
10.1094/CCHEM.2004.81.2.165
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