CHANGES IN PROPERTIES AND MICROSTRUCTURE OF NOODLES DURING BOILING PROCESS

被引：0
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作者：
SEKINE, M
HARADA, K
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1990年 / 37卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：454 / 457
页数：4
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