Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour (Englisch)
Freier Zugriff
- Neue Suche nach: Zhang, Weidong
- Neue Suche nach: Sun, Cailing
- Neue Suche nach: He, Fengli
- Neue Suche nach: Tian, Jichun
- Neue Suche nach: Zhang, Weidong
- Neue Suche nach: Sun, Cailing
- Neue Suche nach: He, Fengli
- Neue Suche nach: Tian, Jichun
In:
International Journal of Food Properties
;
13
, 2
;
294-307
;
2010
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour
-
Beteiligte:Zhang, Weidong ( Autor:in ) / Sun, Cailing ( Autor:in ) / He, Fengli ( Autor:in ) / Tian, Jichun ( Autor:in )
-
Erschienen in:International Journal of Food Properties ; 13, 2 ; 294-307
-
Verlag:
- Neue Suche nach: Taylor & Francis
-
Erscheinungsdatum:01.03.2010
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Format / Umfang:14 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 13, Ausgabe 2
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