Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Jarq-japan Agricultural Research Quarterly

• Publication date

  2017-10-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.6090/JARQ.51.327
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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