E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies
Article first published online: 25 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages E520–E525, April 2013
How to Cite
Yoshino, M., Ogawa, T. and Adachi, S. (2013), Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies. Journal of Food Science, 78: E520–E525. doi: 10.1111/1750-3841.12086
- Issue published online: 5 APR 2013
- Article first published online: 25 MAR 2013
- Manuscript Accepted: 17 JAN 2013
- Manuscript Received: 5 JUL 2012
- Graduate School of Agriculture, Kyoto Univ.
- Nisshin Seifun Group, Inc.
- Japan Society for the Promotion of Science for a research fellow
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