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LWT- Food science and technology, v.69, 2016년, pp.280 - 286
Loubes, M.A. , Flores, S.K. , Tolaba, M.P.
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The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn star...
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