Effect of arrowhead starch on the quality of fresh noodles
Objective: In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods: The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fres...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2022-07-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjxen/article/abstract/20220136 |
| Метки: |
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