Skip to Content
Toggle navigation
Switch language
English
Switch language
Deutsch
English
Español
Français
Italiano
Português do Brasil
中文
Login
ScholarsArchive@OSU
Home
About
Help
Contact
Search ScholarsArchive@OSU
Go
Advanced Search
APA
Ong, Y.
(2007).
Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture.
: Oregon State University.