Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour
Authors:
- Man LiMLMan Li
- Jia-Hui ZhangJZJia-Hui Zhang
- Ke-Xue ZhuKZKe-Xue Zhu
- Wei PengWPWei Peng
- Shi-Kang ZhangSZShi-Kang Zhang
- Bin WangBWBin Wang
- Yue-Jin ZhuYZYue-Jin Zhu
- Hui-Ming ZhouHZHui-Ming Zhou
Open Access
Abstract
No abstract availableFunding Information
- National Key Technology R&D Program (2012BAD36B06)
- Fundamental Research Funds for the Central Universities (JUDCF11021 & JUSRP10922)
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