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Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours
To investigate the effects of electrolyzed water treatment on the qualities of rice noodles prepared with semidry- milled rice flour, pasting properties and thermal properties of rice flour, and the cooking and textural properties of rice noodles were determined. Higher peak viscosity and lower melt...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8225744/ https://ncbi.nlm.nih.gov/pubmed/34249388 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-021-00923-x |
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