Article Versions Notes

Huang D-W, Chan Y-J, Huang Y-C, Chang Y-J, Tsai J-C, Mulio AT, Wu Z-R, Hou Y-W, Lu W-C, Li P-H. Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin. Plants. 2021; 10(3):578. https://doi.org/10.3390/plants10030578

Huang, Da-Wei, Yung-Jia Chan, Yuan-Chao Huang, Ya-Ju Chang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Ya-Wen Hou, Wen-Chien Lu, and Po-Hsien Li. 2021. "Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin" Plants 10, no. 3: 578. https://doi.org/10.3390/plants10030578

Huang, D.-W., Chan, Y.-J., Huang, Y.-C., Chang, Y.-J., Tsai, J.-C., Mulio, A. T., Wu, Z.-R., Hou, Y.-W., Lu, W.-C., & Li, P.-H. (2021). Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin. Plants, 10(3), 578. https://doi.org/10.3390/plants10030578