Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (Monostroma nitidum) Powder

✍ Scribed by H.C. Chang; L.-C. Wu

• Book ID: 111405683
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 247 KB
• Volume: 73
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00912.x