Article
Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with…
Journal of Food Processing and Preservation · 2023 · Se-Lim Bak, author Seung-Hyeon Cha, author Sang-Beom Park, author Shangle Jiang, author Tae Kyung Hyun, author Keum-Il Jang, author Wenfei Tian, Academic Editor
Key facts
| Title | Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean |
|---|---|
| First author | Se-Lim Bak, author Seung-Hyeon Cha, author Sang-Beom Park, author Shangle Jiang, author Tae Kyung Hyun, author Keum-Il Jang, author Wenfei Tian, Academic Editor |
| Journal | Journal of Food Processing and Preservation |
| Published | Jan 24, 2023 |
| DOI | 10.1155/2023/5351057 |
| Devices mentioned | 020301, K800552, K853723, K860811, K862004, K874160, K874609, K912581, K915561, K915840, K920529, K920967 and 11 more |
| Product codes mentioned | EPT, GCJ, GCT, GEX, HET, HJO, HLI, HLQ, HQF, KKX, GIA |
At a glance
- 10–99 FDA submissions mentioned
- 10–99 Product codes mentioned
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