Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle
Publication date: August 2024 Source: Food Research International, Volume 189 Author(s): Kai Lyu, Xiao-Na Guo, Ke-Xue Zhu Publication date: August 2024Source: Food Research International, Volume 189Author(s): Kai Lyu, Xiao-Na Guo, Ke-Xue Zhu Leer más