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About this Agricultural and Biological Sciences article
Effect of Different Mixing and Kneading Process on the Quality Characteristics of Frozen Cooked Noodle by Shao, Li-Fang; Guo, Xiao-Na; Li, Man; Zhu, Ke-Xue is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Shao, Li-Fang; Guo, Xiao-Na; Li, Man; Zhu, Ke-Xue
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)
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