The impact of the three-layer composite calendering process on the quality characteristics of purple sweet potato noodles

FAN Huiping, CHEN Yumeng, SUO Biao, LI Zhen, DU Zhaowei, AI Zhilu

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 249-258.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (21) : 249-258. DOI: 10.13995/j.cnki.11-1802/ts.037791

The impact of the three-layer composite calendering process on the quality characteristics of purple sweet potato noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(21): 249-258 https://doi.org/10.13995/j.cnki.11-1802/ts.037791

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