Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed
Crossref DOI link: https://doi.org/10.1007/s11694-017-9613-3
Published Online: 2017-08-07
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pongpichaiudom, Aujcharaporn
Songsermpong, Sirichai
License valid from 2017-08-07