摘要 : This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collag... 展开
作者 | You Min Jung Sung Tae Kang Eun Jung Bang |
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作者单位 | |
期刊名称 | 《Journal of the Korean Society of Food Science and Nutrition》 |
总页数 | 6 |
语种/中图分类号 | 朝语 / R1 |
关键词 | noodle freeze-dried fish scale collagen mixture powder quality characteristics sensory evaluation herb extracts |
馆藏号 | N2008EPST0011002 |