Alternative process to produce instant noodles with physical and mechanical characteristics of commercial pasta products
Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979
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| 格式: | Thesis |
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Massachusetts Institute of Technology
2022
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| 在线阅读: | https://hdl.handle.net/1721.1/142277 |
| 总结: | Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979 |
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