Effects of Different Water Addition Levels on Chinese White Noodle Quality

YE Yi-li,HE Zhong-hu,ZHANG Yan

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Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (4) : 795-804. DOI: 10.3864/j.issn.0578-1752.2010.04.017
STORAGE·FRESH-KEEPING·PROCESSING

Effects of Different Water Addition Levels on Chinese White Noodle Quality

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2010, 43(4): 795-804 https://doi.org/10.3864/j.issn.0578-1752.2010.04.017

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