Effect of different mixing and kneading process on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 03 Vol. 101

Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle

Shao, Li-Fang, Guo, Xiao-Na, Li, Man, Zhu, Ke-Xue
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Volume:
101
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.11.078
Date:
March, 2019
File:
PDF, 1.81 MB
english, 2019
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