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Changes in color and texture of wheat noodles during chilled storage

Soma Fukuzawa1, Takenobu Ogawa2, Kyuya Nakagawa1

  • 1a Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.

Bioscience, Biotechnology, and Biochemistry
|August 20, 2016
PubMed

Keywords:
color changeretrogradationtexturewheat noodle

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