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An innovative noodle: gelatinized at the core, leaving the surface ungelatinized
by
Thammathongchat, Savitree
,
Fukuoka, Mika
,
Watanabe, Hisahiko
Published in
Journal of food engineering
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Journal Of Food Engineering
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Biological And Medical Sciences
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Ceiling Water Content
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Ceilings
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Cereal And Baking Product Industries
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Cuisine
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Food Processing Quality
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Food Science & Technology
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Fundamental And Applied Biological Sciences. Psychology
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Gelatinization
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Heat Treatment
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Instant Foods
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Japanese Noodle
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New Products
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