INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI

标题
INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI
作者
关键词
-
出版物
JOURNAL OF TEXTURE STUDIES
Volume 42, Issue 1, Pages 72-80
出版商
Wiley
发表日期
2010-11-24
DOI
10.1111/j.1745-4603.2010.00269.x

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