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An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle “Nihon-soba”
lactic acid lysozyme food additives quality preservation
2010/11/24
Unboiled Japanese buckwheat noodle “Nihon-soba” is a perishable product when stored at room temperature. In order to find effective food additives for the quality preservation of this noodle, commerci...