Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes
- 27 July 2006
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 71 (6), S433-S437
- https://doi.org/10.1111/j.1750-3841.2006.00060.x
Abstract
No abstract availableKeywords
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