Effects of Different Vacuum Freeze-drying Processes on Rehydration and Quality Characteristics of Freeze-dried Rice Noodles
Dried instant rice noodles are a convenience food, and they have shown rapid development in recent years. However, there are many disadvantages of dried instant rice noodles, such as long rehydration time, high turbidity of soup, high break rate, poor taste, and disappointing textural properties. In...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040283 |
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