Effect of processing technology on the quality of macaroni non-fried buckwheat instant noodles
Based on the technology of traditional macaroni, pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles. The effects of fermentation once with long time and many times with short time, and pressing on farinograph proper...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Academy of National Food and Strategic Reserves Administration
2019-09-01
|
| Rangatū: | Liang you shipin ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190505?st=article_issue |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|