Order Article Reprints

Chang X, Liu H, Zhuang K, Chen L, Zhang Q, Chen X, Ding W. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles. Foods. 2024; 13(4):541. https://doi.org/10.3390/foods13040541

Chang, Xianhui, Hairong Liu, Kun Zhuang, Lei Chen, Qi Zhang, Xi Chen, and Wenping Ding. 2024. "Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles" Foods 13, no. 4: 541. https://doi.org/10.3390/foods13040541

Chang, X., Liu, H., Zhuang, K., Chen, L., Zhang, Q., Chen, X., & Ding, W. (2024). Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles. Foods, 13(4), 541. https://doi.org/10.3390/foods13040541