Citation: | SHANG Qi, ZHAO Baotang, DING Xianxian, et al. Effect of Salt and Sodium Caseinate on Quality of Quinoa Dough and Noodle[J]. Science and Technology of Food Industry, 2022, 43(14): 118−126. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120247. |
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