Cite
HARVARD Citation
Li, M. et al. (2018). Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food chemistry. pp. 335-342. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Li, M. et al. (2018). Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food chemistry. pp. 335-342. [Online].