The Impact of Salt on the Quality of Fresh Wheat Noodle
By: Yunfeng Hu, Jinjin Wei and Yuanyuan Chen
Authors
Yunfeng Hu
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Jinjin Wei
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Yuanyuan Chen
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
DOI: https://doi.org/10.1515/aucft-2017-0015 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496 (formerly 2344-150X)
Language: English
Page range: 53 - 61
Published online: Dec 29, 2017
Published in print: Dec 1, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2017 Yunfeng Hu, Jinjin Wei, Yuanyuan Chen, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.