Effect of High-Pressure Microfluidization Homogenization on the Cooking and Texture Characteristics of Cuttlefish Noodles

LIU Yan, CHEN Xiao'e, FANG Xubo, LI Ping, ZHU Lin, GUO Jian, YUAN Gaofeng, YUAN Liping

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (4) : 779-787.

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Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (4) : 779-787. DOI: 10.11869/j.issn.100-8551.2020.04.0779
FoodIrradiation·FoodScience

Effect of High-Pressure Microfluidization Homogenization on the Cooking and Texture Characteristics of Cuttlefish Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 34(4): 779-787 https://doi.org/10.11869/j.issn.100-8551.2020.04.0779

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