Effects of freezing treatments on the quality of frozen cooked noodles

作者：Zhili Pan, Zhongmin Huang, Jingyi Ma, Mengmeng Lei, Pingping Tian, Zhilu Ai · 发表于：Journal of Food Science and Technology · 年份：2019 · DOI：10.1007/s13197-019-04228-0 · 被引用次数：48 · 研究领域：Freezing and Crystallization Processes、Food Drying and Modeling、Meat and Animal Product Quality