Influence of Sheeting Gap on the Quality of Fresh Wheat Noodles from the Perspective of Water Migration
This study was conducted to analyze the moisture characteristics, microstructure and macroscopic quality of fresh wheat noodles processed at three sheeting gaps: 0.9, 1.5 and 2.2 mm. The results showed that water affected the macroscopic quality of fresh noodles mainly through two ways: directly and...
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| 第一著者: | |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
China Food Publishing Company
2023-02-01
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| シリーズ: | Shipin Kexue |
| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-021.pdf |
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