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KMID : 1007520070160020275
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Food Science and Biotechnology
2007 Volume.16 No. 2 p.275 ~ p.280
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Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
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Kim In-Sook
Binns Colin
Quail Ken
Lee Chi-Ho
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Abstract
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KEYWORD
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wheat flour quality, Korean salted noodle, physicochemical property, textural analysis, consumer preference
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Listed journal information
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