Use of Gamma Irradiation for Microbial Inactivation of Buckwheat Flour and Buckwheat Food Products. (Part 5). Studies on Physical Properties and Texture of Irradiated Fresh-Style 'Soba' Noodle and on 'Soba' Noodle Processing Property of Irradiated Buckwheat Flour.
FOOD IRRADIATION, JAPAN
doi 10.5986/jrafi.23.11
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Date
January 1, 1988
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Japanese Research Association for Food Irradiation