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1 Ergebnisse
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Improvements of dried noodles qualities using two‐stage res..:
Li, Xue
;
Qi, Yajing
;
Hassane Hamadou, Alkassoumi
...
Journal of Texture Studies. 53 (2021) 2 - p. 287-295 , 2021
Link:
https://doi.org/10.1111/jtxs.12652
RT Journal T1
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jtxs.12652&Exemplar=1&LAN=DE A1 Li, Xue A1 Qi, Yajing A1 Hassane Hamadou, Alkassoumi A1 Zhang, Jiyao A1 Guo, Qin A1 Xu, Bin PB Wiley YR 2021 SN 0022-4901 SN 1745-4603 JF Journal of Texture Studies VO 53 IS 2 SP 287 OP 295 LK http://dx.doi.org/https://doi.org/10.1111/jtxs.12652 DO https://doi.org/10.1111/jtxs.12652 SF ELIB - SuUB Bremen
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