Effects of superfine adzuki bean flour on physicochemical properties of flour and development of fresh and wet noodles
<b>Objective:</b> To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. <b>Methods:</b> The farinograph, extensograph, wet gluten...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2022-10-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20220832 |
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