Henan University of Technology Reports Findings in Food Chemistry (Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles)

Press/Media: Press / Media

PeriodMar 8 2024

Media coverage

1

Media coverage

  • TitleHenan University of Technology Reports Findings in Food Chemistry (Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles)
    Media name/outletChemicals & Chemistry Daily
    Country/TerritoryUnited States
    Date03/8/24
    PersonsHao Liu