Work

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

Year: 2011

Type: article

Source: PubMed

Authors: C Polpuech, V Chavasit, P Srichakwal, P Paniangvait

Institution: Dhurakij Pundit University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1760287532

FWCI:

Cites: 16

Cited by: 1

Related to: 10