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Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
by
Marciniak-Lukasiak, Katarzyna
,
Durajczyk, Ewelina
,
Lukasiak, Aleksandra
,
Zbikowska, Katarzyna
,
Lukasiak, Piotr
,
Zbikowska, Anna
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Applied sciences
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Applied Sciences
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Amino Acids
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Analysis
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Chemistry
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Chemistry, Multidisciplinary
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Engineering
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Engineering, Multidisciplinary
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Enzymes
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Flour
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Fried Instant Noodles
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Gluten
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Hydration
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Materials Science
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Materials Science, Multidisciplinary
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Mechanical Properties
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Milk Proteins
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Pasta
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Proteins
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