Open AccessVolatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making
Author(s) -
Tomoyuki Narisawa,
Hiroshi Nakajima,
Marie Umino,
Tokiko Kojima,
Tomiko Asakura,
Masakazu Yamada
Publication year - 2017
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000700
Subject(s) - food science , business , chemistry
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