Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles

Resource

Journal of Cereal Science, 33(1), 27-37

Journal

Journal of Cereal Science

Journal Volume

33

Journal Issue

1

Pages

27-37

Date Issued

2001

Author(s)

Shiau, Sy-Yu

DOI

URI

Type

journal article

File(s)

Name

37.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):e1c9a725a169a2c0c2e976bd355d3b42