Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

  • Effect of Processing Variables on Noodle Quality
  • Neelam Gulia, Bhupendar Singh Khatkar
  • Journal of Food Quality, April 2013, Wiley
  • DOI: 10.1111/jfq.12029

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http://dx.doi.org/10.1111/jfq.12029

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