TEXTURAL CHANGES IN FRESH EGG NOODLES FORMULATED WITH SEAWEED POWDER AND FULL OR PARTIAL REPLACEMENT OF CUTTLEFISH PASTE

✍ Scribed by HUNG-CHIA CHANG; HUA-HAN CHEN; HUNG-HSI HU

• Book ID: 111347063
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 331 KB
• Volume: 42
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.2010.00268.x