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Shelf stability of low glycemic index noodles: its physico-chemical evaluation
Noodles are popularising among all age groups and all region throughout the World. To cater the demand of consumer noodles should be shelf-stable. Noodles prepared from chemically modified ingredients were studied for their keeping quality at two different conditions namely, ambient (27 °C, 65% RH)...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233433/ https://ncbi.nlm.nih.gov/pubmed/30482976 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3414-5 |
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