Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour

标题
Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 2, Pages 294-307
出版商
Informa UK Limited
发表日期
2010-06-15
DOI
10.1080/10942910802338194

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