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Effects of ozone treatment on physicochemical properties of Korean wheat flour

Min Jung Lee1,2, Mi Jeong Kim1, Han Sub Kwak1

  • 11Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
flourozoneproteinstarchwheat

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