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...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Academy of National Food and Strategic Reserves Administration
2019-09-01
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| سلاسل: | Liang you shipin ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190505?st=article_issue |
| الوسوم: |
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