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Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Jiaxin Che, Denglin Luo, Zhouya Bai, Yingyu Zhao, Chonghui Yue, Peiyan Li, Libo Wang
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	eFood
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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