The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle
Qin Guo, Yunting Li, Jiahui Cai, Cheng‐wan Ren, Muhammad Adil Farooq, Bin Xu
Topics & Concepts
Food scienceChemistryGlutenStarchFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods