<b>Effects of three improvers
on the quality of dried noodles with high content of purple sweet potato flour</b>

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (11) : 146. DOI: 10.13995/j.cnki.11-1802/ts.013771

Effects of three improvers on the quality of dried noodles with high content of purple sweet potato flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(11): 146 https://doi.org/10.13995/j.cnki.11-1802/ts.013771

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