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1 Ergebnisse
1
Comparison of Physicochemical Properties of Noodles Fortifi..:
Hong-Ting Victor Lin
;
Guan-Wen Chen
;
Ke-Liang Bruce Chang
..
Food Physics and (Bio)Chemistry. , 2023
Link:
https://doi.org/10.3390/foods12142696
RT Journal T1
Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_12_14_2696_&Exemplar=1&LAN=DE A1 Hong-Ting Victor Lin A1 Guan-Wen Chen A1 Ke-Liang Bruce Chang A1 Yi-Jun Bo A1 Wen-Chieh Sung PB Multidisciplinary Digital Publishing Institute YR 2023 K1 calcium citrate K1 calcium fortification K1 noodle quality K1 oyster shells JF Food Physics and (Bio)Chemistry LK http://dx.doi.org/https://doi.org/10.3390/foods12142696 DO https://doi.org/10.3390/foods12142696 SF ELIB - SuUB Bremen
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