Department of Food Science, Faculty of Agriculture, Tohoku University
1968 Volume 15 Issue 10 Pages 466-468
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Physical properties of noodle-dough and boiled noodle was affected greatly by mixing temperature. Orientation of molecular chains in gluten network in the dough seemed to occur in dough sheeting process.
Journal for the Utilization of Agricultural Products
Nippon Shokuhin Kagaku Kogaku Kaishi
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