Effects of Clitocybe squamulosa and Auricularia heimuer Powders on the Processing Properties of Doughs and Quality of Dried Noodles
The research aimed to investigate effects of the addition of Clitocybe squamulosa and Auricularia heimuer powders on processing properties of doughs and quality of dried noodles. For this purpose, wheat flour was mixed uniformly with C. squamulosa and A. heimuer powders at different ratios (100:0, 9...
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| Główni autorzy: | , , , , , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120122 |
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