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1 Ergebnisse
1
Study on optimization of processing technology of instant w..:
MENG Xiu-mei
;
LI Ming-hua
;
ZHANG Lan
..
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190402?st=article_issue. , 2019
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2019.04.002
RT Journal T1 <Title>Study on optimization of processing technology of instant water chestnutand color stability during storage</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f3c2b37d922f492cb3b9a8f314530465&Exemplar=1&LAN=DE A1 MENG Xiu-mei A1 LI Ming-hua A1 ZHANG Lan A1 WAN Guo-fu A1 LI Xi-teng PB Academy of National Food and Strategic Reserves Administration YR 2019 K1 water chestnut K1 instant food K1 dehydration rate K1 color and lustre K1 stability K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190402?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2019.04.002 DO https://doi.org/10.16210/j.cnki.1007-7561.2019.04.002 SF ELIB - SuUB Bremen
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