The texture and preference of “mentsuyu (Japanese noodle...

International Journal of Gastronomy and Food Science 2019 / 12 Vol. 18

The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate

Yuasa, Masahiro, Tagawa, Yuena, Tominaga, Mihoko
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Volume:
18
Language:
english
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2019.100178
Date:
December, 2019
File:
PDF, 1.12 MB
english, 2019
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