Cite
HARVARD Citation
Shao, L. et al. (2019). Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle. Lebensmittel-Wissenschaft + Technologie =. pp. 583-589. [Online].
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Shao, L. et al. (2019). Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle. Lebensmittel-Wissenschaft + Technologie =. pp. 583-589. [Online].