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.

PDF(2051 KB)
PDF(2051 KB)
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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2051 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉