Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Review
Physical and Mastication Properties and Palatability of Japanese White Salted Noodles Mixed with Esterified Tapioca Starch
Satomi Eguchi
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2016 Volume 49 Issue 1 Pages 1-6

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© 2016 The Japan Society of Cookery Science
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