Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

Author: Heo Soojung  

Publisher: Springer Publishing Company

ISSN: 1935-5130

Source: Food and Bioprocess Technology, Vol.6, Iss.2, 2013-02, pp. : 553-560

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