Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products-Reference-Cited by-同舟云学术

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Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

Published:2014-12-31 Issue:6 Volume:34 Page:784-791
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Jeon Ki Hong,Hwang Yoon Seon,Kim Young Boong,Kim Eun Mi,Park Jong Dae,Choi Jin Young

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201403359906015.pdf

Reference20 articles.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate;Foods;2024-05-16

2. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles;Foods;2023-04-16

3. Development of Fresh Spaghetti Using Bread Flour by Multi-Step Extruder Method;Journal of the East Asian Society of Dietary Life;2022-10-31

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