Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder
比较油炸和托盘干燥对添加和未添加鲶鱼粉的方便面在常温储存稳定性和品质的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods15060983
Lekjing, Somwang; Noonim, Paramee; Charoenphun, Narin; Pechwang, Jaraslak; Rattanawut, Jessada; Paongoen, Thanamat; Venkatachalam, Karthikeyan
