Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles
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Title
Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles
Authors
Keywords
Instant noodles, Soy protein, Functional properties, Sensory evaluation, SEM
Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-06-05
DOI
10.1007/s11694-018-9838-9
References
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