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[3KIp10w179]Identification of indicators sensitive to textural deterioration (“nobi”) in udon noodles by compression flow behavior analysis
*Takashi AKAZAWA1, Takumi MURAI2, Kurumi UNE1, Ayano SEKIGUCHI1, Yoshito SAITO1 (1. Faculty of Agriculture, Niigata Univ., 2. Graduate School of Science and Technology, Niigata Univ.)
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