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Journal description
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Details for article 110 of 165 found articles
| Title: |
Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough |
| Author: |
Jiang, Yuan Cheng, Sihan He, Jingru Zhou, Zejia Ge, Xiangzhen |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 27 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
The Author(s) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 110 of 165 found articles
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