:: Journal of The Korean Society of Food Culture ::

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Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
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