Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles

MLA

Tan, Hui-Ling, et al. “Impact of Various Tea Infusions on the Cooking, Texture, and Microstructure of Fresh White Salted Noodles.” International Journal of Gastronomy and Food Science, vol. 39, no. 1, Mar. 2025. EBSCOhost, https://doi.org/10.1016/j.ijgfs.2024.101089.

APA

Tan, H.-L., Yong, K.-C., Tan, T.-C., & Mat Easa, A. (2025). Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles. International Journal of Gastronomy and Food Science, 39(1). https://doi.org/10.1016/j.ijgfs.2024.101089

Chicago

Tan, Hui-Ling, Kok-Cheong Yong, Thuan-Chew Tan, and Azhar Mat Easa. 2025. “Impact of Various Tea Infusions on the Cooking, Texture, and Microstructure of Fresh White Salted Noodles.” International Journal of Gastronomy and Food Science 39 (1). doi:10.1016/j.ijgfs.2024.101089.