Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Author:

Li Man,Zhu Ke-Xue,Wang Bi-Wen,Guo Xiao-Na,Peng Wei,Zhou Hui-Ming

Funder

National Key Technology R&D Program

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Modelling microbial load reduction in foods due to ozone impact;Alexandre;Procedia Food Science,2011

4. Impact of protein on darkening in yellow alkaline noodles;Asenstorfer;Journal of Agricultural and Food Chemistry,2010

5. Preservation of fresh noodles by irradiation;Cai;Radiation Physics and Chemistry,1998

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