Cite
HARVARD Citation
Fukuzawa, S. et al. (2016). Changes in color and texture of wheat noodles during chilled storage. Bioscience, biotechnology, and biochemistry. 80 (12), pp. 2418-2424. [Online].
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Fukuzawa, S. et al. (2016). Changes in color and texture of wheat noodles during chilled storage. Bioscience, biotechnology, and biochemistry. 80 (12), pp. 2418-2424. [Online].