Study on the application of wet ultrafine crushing ginkgo powder in noodles
Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instr...
| Published in: | Shipin yu jixie |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-06-01
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| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230429 |