Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle
| Autor: | Lyu, Kai, Guo, Xiao-Na, Zhu, Ke-Xue |
|---|---|
| Zdroj: | In Food Research International August 2024 189 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Lyu, Kai, Guo, Xiao-Na, Zhu, Ke-Xue |
|---|---|
| Zdroj: | In Food Research International August 2024 189 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect