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Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle

Published Online: 2024-03-28

Published Print: 2024-05

Authors

Lee, Chaehyeon

Choi, Gibeom

Cho, Suengmok https://orcid.org/0000-0001-5951-5832
Funding

Funding for this research was provided by:

Pukyong National University (202307210001)
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Text and Data Mining valid from 2024-03-28

Version of Record valid from 2024-03-28
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Article History

Received: 7 September 2023

Revised: 31 January 2024

Accepted: 19 February 2024

First Online: 28 March 2024

Declarations

:

: The authors declare that there are no conflicts of interest.

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