Textural and sensory properties of rice noodle blended with of hydrocolloids
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2012
ISSN: 2287-1780
DOI: 10.9724/kfcs.2012.28.6.703