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Viscoelastic properties of noodles made from wheat cultivars with low amylose contents.
Viscoelastic properties of noodles made from wheat cultivars with low amylose contents.
2000
Shigenobu Kaneko
Ushio Matsukura
Taichi Gunya
Kenichi Osaka
Michiko Momma
Toru Imai
Keywords:
Biochemistry
Cultivar
Chemistry
Amylose
Starch
Water content
Organic chemistry
Viscoelasticity
Food science
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