The Impact of Salt on the Quality of Fresh Wheat Noodle
The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. T...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2017-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/aucft-2017-0015 |