Effect of hydrocolloids on the energy consumption and quality of frozen noodles
Crossref DOI link: https://doi.org/10.1007/s13197-016-2217-9
Published Online: 2016-05-03
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pan, Zhi-li
Ai, Zhi-lu
Wang, Tao
Wang, Yu- hong
Zhang, Xiu-ling
Funding for this research was provided by:
Study on processing technology of a new energy-saving efficient frozen frozen food rice (2012BAD37B06)
Text and Data Mining valid from 2016-05-01