Study on the effect of different concentration of Spirulina platensis paste added into dried noodle to its quality characteristics
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/55/i=1/a=012068/pdf
Reference24 articles.
1. Analysis on energy consumption of drying process for dried Chinese noodles
2. Effect of additives and steaming on quality of air dried noodles
3. Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour
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