Study on the water state, mobility and textural property of Chinese noodles during boiling
2020 ◽
Vol 55
(4)
◽
pp. 1716-1724
Keyword(s):
2013 ◽
Vol 27
(5)
◽
pp. 573-585
◽
2005 ◽
Vol 265
(1-3)
◽
pp. 163-170
◽
Keyword(s):
2021 ◽
Vol 2026
(1)
◽
pp. 012020
Keyword(s):
2020 ◽
Vol 65
(9)
◽
pp. 1384-1389
Keyword(s):