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Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness
S-H. KIM, Y-W. HUANG, J. A. CARPENTERVolume:
55
Year:
1990
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1990.tb03969.x
File:
PDF, 501 KB
english, 1990