![](/img/cover-not-exists.png)
Effects of preheating temperature, moisture, and sodium metabisulfite content on quality of noodles prepared from maize flour or meal / Efecto de la temperatura de precalentamiento, humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de semola de maiz
Waniska, R.D., Yi, T., Lu, J., Xue-Ping, L., Xu, W., Lin, H.Volume:
5
Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/108201329900500406
Date:
January, 1999
File:
PDF, 812 KB
english, 1999