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1 Ergebnisse
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Properties of Wet Noodles Made with Various Sea Salt Concen..:
Oh, Suk-Tae
;
Kim, Hea-Young
;
Lee, Gyu-Hee
Journal of the Korean Society of Food Science and Nutrition. 53 (2024) 3 - p. 281-287 , 2024
Link:
https://doi.org/10.3746/jkfn.2024.53.3.281
RT Journal T1 <Title>Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2024.53.3.281&Exemplar=1&LAN=DE A1 Oh, Suk-Tae A1 Kim, Hea-Young A1 Lee, Gyu-Hee PB The Korean Society of Food Science and Nutrition YR 2024 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 53 IS 3 SP 281 OP 287 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2024.53.3.281 DO https://doi.org/10.3746/jkfn.2024.53.3.281 SF ELIB - SuUB Bremen
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