The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

Published 2013 View Full Article

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Title
The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 1, Pages 61-69
Publisher
Elsevier BV
Online
2013-02-14
DOI
10.1016/j.lwt.2013.01.031

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