Research of effect of different hydrocolloids on the quality of green tea fresh noodles

被引：0
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作者：
Dai, Xin [1 ]
Zhu, Kexue [1 ]
Guo, Xiaona [1 ]
Peng, Wei [1 ]
Zhou, Huiming [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
来源：
Journal of the Chinese Cereals and Oils Association | 2013年 / 28卷 / 09期
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页码：11 / 14
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