Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
| Autor: | Xu, Min a, b, c, Hou, Gary G. a, d, ∗, Ma, Fengyun e, Ding, Junzhou f, Deng, Lingzhu a, Kahraman, Ozan f, Niu, Meng g, Trivettea, Kathleen a, h, Lee, Bon a, Wu, Liang i, Baik, Byung-Kee e |
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| Zdroj: | In LWT May 2020 126 |
| Databáze: | ScienceDirect |
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