TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE.
| Autor: | HUNG-CHIA CHANG1 changhc@npu.edu.tw, HUA-HAN CHEN1, HUNG-HSI HU1 |
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| Zdroj: | Journal of Texture Studies. Feb2011, Vol. 42 Issue 1, p61-71. 11p. 1 Black and White Photograph, 6 Charts, 2 Graphs. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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