Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
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Title
Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
Authors
Keywords
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Journal
Foods
Volume 10, Issue 5, Pages 1085
Publisher
MDPI AG
Online
2021-05-14
DOI
10.3390/foods10051085
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