Cooking qualities, nutritional properties, microstructure, and sensory evaluation of noodles incorporated with angkung (Basella alba L.) fruit juice
| Year | 2024 |
| Author | 林貞信* |
| Author count | 1 |
| Created date | 2025-03-08 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2024 |
| Publication month | 12 |
| Journal name | International Food Research Journal |
| Journal sponsor | UNIV PUTRA MALAYSIA PRESS |
| Publication area | 馬來西亞 |
| Volume | 31 |
| Issue | 6 |
| Start page | 1626 |
| End page | 1636 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |