Effect of protein fortification on the quality of fresh noodles

SHI Yue, BAO Yulong, ZHANG Wenjin, CHEN Shuhan, ZHOU Peng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 135-140.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 135-140. DOI: 10.13995/j.cnki.11-1802/ts.022787

Effect of protein fortification on the quality of fresh noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(9): 135-140 https://doi.org/10.13995/j.cnki.11-1802/ts.022787

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