Effects of Dry-Heated Egg White on the Rheological Properties and Structure of Frozen Chinese Noodles
- 期刊名称NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
- 作者Tachi, Kazuhiko; Ogawa, Noriko; Shimoyamada, Makoto; Watanabe, Kenji; Katoh, Kohji
- 卷第51卷
- 期第11期
- 印刷ISSN1341-027X
- 电子ISSN1881-6681
- 文件大小2047.78KB
- 发表时间2004
- DOI10.3136/nskkk.51.565
- 页码565-571
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