PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE‐MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|37|5|709-716

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.37, Iss.5, 2013-10, pp. : 709-716

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