Effect of hydrocolloids on the energy consumption and quality of frozen noodles
Published 2016 View Full Article
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Title
Effect of hydrocolloids on the energy consumption and quality of frozen noodles
Authors
Keywords
Frozen cooked noodles, Energy saving, GT, Texture properties, Hydrocolloids
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 5, Pages 2414-2421
Publisher
Springer Nature
Online
2016-05-03
DOI
10.1007/s13197-016-2217-9
References
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