Quality characteristics of novel spices noodles
碩士 === 中州科技大學 === 保健食品系 === 104 === Salt subjoin to noodles can increase viscoelasticity, flavor, antimildew, antiseptic, and prolong shelf life. The sodium uptake from wheat food was the highest (16%) of commercially processed products in adolescent. The objective were added in different proportion...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18366057023650505335 |