Comparative Study on the Effects and Mechanisms of Salt and Alkali on the Quality Formation of Noodles
In order to systematically investigate the quality differences between salted and alkaline noodles and the underlying mechanism, the effect of NaCl and K2CO3 on the quality formation of noodles was studied by evaluating the farinograph and extensograph properties and viscosity properties of wheat fl...
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| Главный автор: | |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
China Food Publishing Company
2023-08-01
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| Серии: | Shipin Kexue |
| Предметы: | |
| Online-ссылка: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-011.pdf |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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