| 标题 |
Impact of impingement drying on microstructure, porosity and textural properties of instant noodles compared to frying |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Structure 作者:Prateeksha Garg; Neelam Gulia; Om Singh; Pedro Bouchon 出版日期:2025-10-10 |
| 求助人 | |
| 下载 |
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(2025-6-4)