Effects of flour free lipids on textural and cooking...

Food Research International 2009 Vol. 42; Iss. 2

Effects of flour free lipids on textural and cooking qualities of Chinese noodles

Qiyu Lu, Siyuan Guo, Shaobing Zhang
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.foodres.2008.11.007
File:
PDF, 307 KB
english, 2009
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