The use of salt-coating to improve textural, mechanical,...

Food Chemistry 2020 / 12 Vol. 333

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles

Yeoh, Shin-Yong, Lubowa, Muhammad, Tan, Thuan-Chew, Murad, Maizura, Mat Easa, Azhar
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Volume:
333
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127425
Date:
December, 2020
File:
PDF, 892 KB
2020
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