Showing 1 - 1 results of 1 for search 'ADVANCED SENSORY EVALUATION AND PRODUCT DEVELOPMENT', query time: 1.08s Refine Results
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    Kernel hardness, protein, and viscosity as predictors of udon-noodle quality
    by Ruddenklau, Helle G.
    Published 2013
    “..., and the three sensory-evaluation traits. Kernel hardness and grain-protein percentage were not associated...”
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