Effect of Thermostable α‐Amylase Addition on Producing the Porous‐Structured Noodles Using Extrusion Treatment

E-ISSN： 1750-3841|83|2|332-339

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.2, 2018-02, pp. : 332-339

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