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The effect of water activity, freezing rate, and temperature on retrogradation of gelatinized wheat flour and cooked rice

  • RHEE, CHUL
제목
The effect of water activity, freezing rate, and temperature on retrogradation of gelatinized wheat flour and cooked rice
저자
RHEE, CHUL
학회명
International Inst. of refrigeration, Istanbul, Turkey

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