Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6), 1740-1741
- https://doi.org/10.1111/j.1365-2621.1987.tb05921.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- CHARACTERISTICS AND ACCEPTABILITY OF A FLOUR PREPARED FROM SODIUM BICARBONATE SOAKED AND STEAMED SOYBEANSJournal of Food Processing and Preservation, 1986
- Retardation of rancidity in deep‐fried instant noodles (ramyon)Journal of Oil & Fat Industries, 1986
- Flour quality requirements for chinese noodle manufactureJournal of Cereal Science, 1985
- Flour components affecting paste and noodle colourJournal of the Science of Food and Agriculture, 1984