Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes-Reference-Cited by-同舟云学术

Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes

Published:2018-11 Issue: Volume:97 Page:396-403
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tan Hui-Ling^ORCID,Tan Thuan-Chew^ORCID,Easa Azhar Mat

Funder

Universiti Sains Malaysia

Publisher

Elsevier BV

Subject

Food Science

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5. Asian noodles: History, classification, raw materials, and processing;Fu;Food Research International,2008

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