| 摘要 |
A noodle was prepd. from non-gluten grains which are barley, adlay, rye, buckwheat, unpolished rice, corn by gelatinization under pressure. Thus, 100kg of barley powder mixed with 30 kg of water and gelatinized in autoclave under 3kg/cm2 of pressure at 138o for 5 min. and then noodle is pressed out by extrusion machine under 7 kg/cm2 of pressure.
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