Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes
- Resource Type
- article
- Source
- Food Science & Nutrition, Vol 12, Iss 2, Pp 851-859 (2024)
- Subject
cooking quality instant noodles ultrasound whey protein Nutrition. Foods and food supply TX341-641 - Language
- English
- ISSN
- 2048-7177