The use of selected hydrocolloids and salt substitutes on...

Food Hydrocolloids 2020 / 11 Vol. 108

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Tan, Hui-Ling, Tan, Thuan-Chew, Easa, Azhar Mat
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Volume:
108
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105996
Date:
November, 2020
File:
PDF, 1.51 MB
2020
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