Article · Journal · 2020

Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach

Journal of Culinary Science & Technology

Citations: 10from other works
Field-weighted impact: 0.691.00 is the world average for its field and year
Among its field: 66th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors