Effects of Brown Rice in Different Regions on Starch Characteristics and Quality of Instant Noodle Sheets
To explore the effects of brown rice from different regions on starch properties and eating quality of instant noodle sheets (NS), refined wheat flour (FD) was blended with six types of brown rice flour from different regions at a ratio of 25%, and the mixtures were processed into instant noodle she...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Chinês |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2026-01-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020074 |
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