Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes

✍ Scribed by Hanna Khouryieh; Thomas Herald; Fadi Aramouni

• Book ID: 111404886
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 279 KB
• Volume: 71
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2006.00060.x