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KMID : 1007520040130040498
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Food Science and Biotechnology
2004 Volume.13 No. 4 p.498 ~ p.503
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Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
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Chang Hak-Gil
Lee Young-Tack
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Abstract
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KEYWORD
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hard white wheat, polyphenol oxidase, PPO, activity, noodle color, quality characteristics
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