CSBE-SCGAB

Effects of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant asian noodles

Authors: C. Pronyk, S. Cenkowski, W.E. Muir, O.M. Lukow, J. Wyatt And D. Nicholson
Date: 2009-02-25
Identifier: cbej2007-24
Located in: Volume 50 (2008)