Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities

Aujcharaporn Pongpichaiudom, Sirichai Songsermpong
  • Journal of Food Processing and Preservation, December 2017, Wiley
  • DOI: 10.1111/jfpp.13560

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http://dx.doi.org/10.1111/jfpp.13560

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