Effect of mixing time on the structural characteristics of noodle dough under vacuum-Reference-Cited by-同舟云学术

Effect of mixing time on the structural characteristics of noodle dough under vacuum

Published:2015-12 Issue: Volume:188 Page:328-336
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Rui,Xing Yanan,Zhang Yingquan,Zhang Bo,Jiang Xuju,Wei Yimin

Funder

China Agriculture Research System

Agro-scientific Research in the Public Interest

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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