Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Published 2012 View Full Article

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Title
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2163-2169
Publisher
Elsevier BV
Online
2012-07-14
DOI
10.1016/j.foodchem.2012.06.103

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