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1 Ergebnisse
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Changes in ramen dough and constituent proteins during prod..:
TIAN, Beibei
;
CHEN, Jie
;
LÜ, Yingguo
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.87622
RT Journal T1
Changes in ramen dough and constituent proteins during production by hand
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.87622&Exemplar=1&LAN=DE A1 TIAN, Beibei A1 CHEN, Jie A1 LÜ, Yingguo PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.87622 DO https://doi.org/10.1590/fst.87622 SF ELIB - SuUB Bremen
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