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Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate

Man Li1, Ke-Xue Zhu2, Qing-Jie Sun1

  • 1School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, PR China.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
Dehydration temperatureQualitySemi-dried noodleStorage stabilityStructure

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