Effects of yoghurt on processing characteristics and storage quality of fresh and wet noodles

doi:10.13995/j.cnki.11-1802/ts.020371

LI Zhen, GAO Wenqian, JI Shengxin, SUO Biao, AI Zhilu

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 189-195.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 189-195. DOI: 10.13995/j.cnki.11-1802/ts.020371

Effects of yoghurt on processing characteristics and storage quality of fresh and wet noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 189-195 https://doi.org/10.13995/j.cnki.11-1802/ts.020371

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