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Study on the water state, mobility and textural property of..:
Ling, Xiaowen
;
Tang, Na
;
Zhao, Bo
...
International Journal of Food Science & Technology. 55 (2019) 4 - p. 1716-1724 , 2019
Link:
https://doi.org/10.1111/ijfs.14444
RT Journal T1 <Title>Study on the water state, mobility and textural property of Chinese noodles during boiling</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14444&Exemplar=1&LAN=DE A1 Ling, Xiaowen A1 Tang, Na A1 Zhao, Bo A1 Zhang, Yingquan A1 Guo, Boli A1 Wei, Yi‐Min PB Wiley YR 2019 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 55 IS 4 SP 1716 OP 1724 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14444 DO https://doi.org/10.1111/ijfs.14444 SF ELIB - SuUB Bremen
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