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Study on the water state, mobility and textural property of Chinese noodles during boiling

Research article (International Journal of Food Science & Technology, 2019) · cited 18× · AI/ML
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Study on the water state, mobility and textural property of Chinese noodles during boiling

Summary

Study on the water state, mobility and textural property of Chinese noodles during boiling is a scholarly article[1].

Key Facts

  • Study on the water state, mobility and textural property of Chinese noodles during boiling's instance of is recorded as scholarly article[2].

References

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Study on the water state, mobility and textural property of Chinese noodles during boiling. Retrieved May 24, 2026, from https://4ort.xyz/entity/study-on-the-water-state-mobility-and-textural-property-of-chinese-noodles-during-boiling
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BibTeX @misc{4ortxyz_study-on-the-water-state-mobility-and-textural-property-of-chinese-noodles-during-boiling_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Study on the water state, mobility and textural property of Chinese noodles during boiling}}, year = {2026}, url = {https://4ort.xyz/entity/study-on-the-water-state-mobility-and-textural-property-of-chinese-noodles-during-boiling}, note = {Accessed: 2026-05-24}}
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