Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties. | EBSCOhost

Connecting you to content on EBSCOhost

Title: Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties.
Authors: Chin, C. K.; Huda, N.; Yang, T. A.
Publication: International Food Research Journal, 2012, Vol 19, Issue 2, p701
ISSN: 1985-4668
Publication type: Academic Journal