Alternative process to produce instant noodles with physical and mechanical characteristics of commercial pasta products

Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1979

Bibliographic Details
Main Author:	Sze, Herman Hiu-Lam.
Other Authors:	Massachusetts Institute of Technology. Department of Nutrition and Food Science
Format:	Thesis
Published:	Massachusetts Institute of Technology 2022
Subjects:	Nutrition and Food Science Noodles. Pasta products. Extrusion process.
Online Access:	https://hdl.handle.net/1721.1/142277

Internet

https://hdl.handle.net/1721.1/142277