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The Properties of Starches Used for Starch-noodle Making and Their Relations with Starch-noodle Quality
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TS236.5

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    Abstract:

    The physical and chemical properties of mung lean,sweet potato and otherstarches used fof starch-noodle making,as well as their relations with starch-noodle quality are studied.

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Jin Maoguo, Wu Jiagen, Wu Xuchu. The Properties of Starches Used for Starch-noodle Making and Their Relations with Starch-noodle Quality[J]. Journal of Food Science and Biotechnology,1995,14(4).

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