Effects of Modifiers on Prefabricated Quick-frozen Microwave Raw Conditioning Noodles
In this study, three modifiers, gluten meal, branched chain starch and xanthan gum, were used to optimize the formulations of prefabricated quick-frozen microwave raw conditioning noodles more accurately by using sensory evaluation as an indicator, and by designing experiments through the response s...
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| 主要な著者: | , , , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | 中国語 |
| 出版事項: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| シリーズ: | Shipin gongye ke-ji |
| 主題: | |
| オンライン･アクセス: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070241 |
| タグ: |
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