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Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice | NobleID

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Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice

Tae‐Shik Hahm, Chia-Yu Kuei

TH

Tae‐Shik Hahm

NobleIDNI1P69W37R18S98

Type:Journal Article

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