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The Effect of Moisture Level to the Correlation between Rode and Extension of Dough of Noodle and of Boiled One

机译：水分水平与面团面团和煮沸延伸之间的相关性的影响

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JIRO HINO; SIN NAGASAWA;
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年度 1965
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The Effect of Moisture Level to the Correlation between Rode and Extension of Dough of Noodle and of Boiled One

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