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Effect of curdlan on textural and cooking qualities of nood..:
Xin, Yingji
;
Lee, Ji Y.
;
Kim, Jisuk
.
Journal of Food Processing and Preservation. 42 (2018) 8 - p. e13661 , 2018
Link:
https://doi.org/10.1111/jfpp.13661
RT Journal T1 <Title>Effect of curdlan on textural and cooking qualities of noodles made with tofu</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpp.13661&Exemplar=1&LAN=DE A1 Xin, Yingji A1 Lee, Ji Y. A1 Kim, Jisuk A1 Kim, Yookyung PB Hindawi Limited YR 2018 SN 0145-8892 JF Journal of Food Processing and Preservation VO 42 IS 8 SP e13661 LK http://dx.doi.org/https://doi.org/10.1111/jfpp.13661 DO https://doi.org/10.1111/jfpp.13661 SF ELIB - SuUB Bremen
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