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Journal description
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Details for article 6 of 99 found articles
| Title: |
Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status |
| Author: |
An, Di Qi, Yajing Liu, Shuyi Xu, Bin |
| Appeared in: |
Food research international |
| Paging: | Volume 192 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 99 found articles
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