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1 Ergebnisse
1
Evaluation of Wheat Noodles Supplemented with Soy Protein I..:
Jia-Ning Liang
;
Parushi Nargotra
;
Xiang-Yu Li
...
https://www.mdpi.com/2076-3417/13/13/7772. , 2023
Link:
https://doi.org/10.3390/app13137772
RT Journal T1
Evaluation of Wheat Noodles Supplemented with Soy Protein Isolate for Nutritional, Textural, Cooking Attributes and Glycemic Index
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0702a03bf06c423aa5747e0dcaf825e6&Exemplar=1&LAN=DE A1 Jia-Ning Liang A1 Parushi Nargotra A1 Xiang-Yu Li A1 Vishal Sharma A1 Shu-Ling Hsieh A1 Yung-Hsiang Tsai A1 Yung-Chuan Liu A1 Chun-Yung Huang A1 Chia-Hung Kuo PB MDPI AG YR 2023 K1 Asian noodles K1 wheat flour K1 soybean protein isolate K1 cooking properties K1 texture K1 nutrition K1 Technology K1 T K1 Engineering (General). Civil engineering (General) K1 TA1-2040 K1 Biology (General) K1 QH301-705.5 K1 Physics K1 QC1-999 K1 Chemistry K1 QD1-999 JF https://www.mdpi.com/2076-3417/13/13/7772 LK http://dx.doi.org/https://doi.org/10.3390/app13137772 DO https://doi.org/10.3390/app13137772 SF ELIB - SuUB Bremen
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