Japanese noodle qualities as affected by chemical components of flour
By: by Hiroshi Toyokawa.
Published: 1987
Language: eng
Number of pages: 137
Subjects: Noodles.; Flour -- Analysis.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1987.

Bibliography: leaves 125-132.

WSU:"Department of Food Science and Human Nutrition."