Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

  • Neelam Gulia, BS Khatkar
  • Food Science and Technology International, June 2013, SAGE Publications
  • DOI: 10.1177/1082013213476076

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http://dx.doi.org/10.1177/1082013213476076

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